This recipe is from a book I purchased from the clearance section of the bookstore years ago. I still want to try more of the recipes, and will at some point. The snickerdoodles recipe is one we make all the time. The cookies are especially good as a brunch or breakfast cookie, light and fluffy, not too sweet, with lovely cinnamon flavors.
With an electric mixer, beat the butter until light and creamy. Add the sugar and the vanilla and continue until fluffy. Beat in the eggs and the milk.
Sift the flour and baking soda over the butter mixture and stir to blend (the sifting gives them the lighter texture, we have been known to lightly beat the batter at this point instead of just stirring). Stir in nuts. Refrigerate for 15 minutes. Preheat oven to 375 degrees. Grease 2 baking sheets.
Mix the cinnamon and sugar for the coating in a bowl. Roll tablespoon sized balls of dough in the mixture and place 2 inches apart on greased baking sheets. Bake 10 minutes until golden. Cool on wire rack.
For perfectly round cookies, shape the dough with damp hands, then roll in the cinnamon-sugar mixture. The colder the dough, the easier it is to shape.