Snickerdoodles

For these, we ended up changing the amount of cinnamon for the coating simply because I thought it was a little too powerful. I like cinnamon, but it was a little strong and it overpowered the sugar it was mixed with. I liked the idea of a more cinnamony sugar taste than straight cinnamon, but this can be changed depending on one’s preferences.

Ingredients:
1/2 cup butter or margarine
1-1/2 cups sugar
1 tsp vanilla extract
2 eggs
1/4 cup milk
3-1/2 cups all-purpose flour
1 tsp baking soda
1/2 cup walnuts or pecans, finely chopped
5 tbsp sugar
1 tbsp ground cinnamon

Directions:

1. With an electric mixer, beat the butter untillight and creamy. Add the sugar and vanilla extract and continue until fluffy. Beat in the eggs, then the milk.
2. Sift the flour and baking soda over the butter mixture and stire to blend. Stir in the nuts. Refridgerate for 15 minutes. Preheat the oven to 375 degrees F.
3. To make the coating, mix the sugar and cinnamon. Roll tablespoonfuls of the dough into wlanut-size balls. roll the balls in the sugar mixture. You may need to work in batches.
4. Place the balls 2 inches apart on the prepared baking sheets and flatten slighttly. Bake for about 10 minutes, until golden. Transfer to a wire rack to cool.