Trying hard to keep up with our holiday classics, this is #8 in our cookie-roundup. For all cinnamon lovers out there, these Snickerdoodles are the perfect fix!!
The recipe comes for another favorite in SWEETTABLESCAPES’ baking library, an old book called : “The cook’s encyclopedia of Cookies” by Hilaire Walden.
It’s a chock full of traditional as well as festive, fancy and savory recipes! This is their version of SNICKERDOODLES:
Enjoy your cinnamon fix!
10 days to my BIG birthday and 12 to Christmas!!
1/2 cup butter
1 1/2 cup 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
With an electric mixer, beat the butter until light and creamy. Add the sugar and vanilla extract and continue until fluffy. Beat in the eggs, then the milk.
Sift the flour and baking soda over the butter mixture and stir to blend. Stir in the nuts. Refrigerate for 15 minutes. Preheat the oven to 375F. Grease two baking sheets.
Make the coating by mixing 5 TBsp sugar and 2 TBsp ground cinnamon.
Roll tablespoonfuls of the dough into walnut-size balls. Roll the balls in the sugar/cinnamon mixture.
Place the balls 2 inches apart on the cookie sheet and flatten slightly. Bake for about 10 minutes, until golden. transfer to wire rack to cool.