Snickerdoodles

make the balls very spaced out and not to big

                           snickerdoodle

                   i got this recepie from the book called more from magnolia by Allysa Torey page 24 2004
SIMON&SCHUSTER

Ingredients                                              

2 1/2 cups all purpose flour                        2 large eggs at room temperature  

2 teaspoons cream of tartar                       2 table spoons of milk 

1 teaspoon backing soda                           1 teaspoon of vanilla extract

1/4 teaspoon of salt                                   

1 cup of butter softened                             6 tablespoons sugar mixed with 2 teaspoons 

1 1/2 cups sugar                                          of cinnamon for sprinkling 

you will also need a kitchen aid and an oven

                                                     instructions 

In a small bowl, combine the flour, cream of tartar, baking soda, and salt. set aside. In a large bowl, cream butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well.

Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours. 

Preheat oven to 350 degrees. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansions. sprinkle generously with the cinnamon sugar mix. Bake for 12-14 minutes. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely