Instructions: 1. Beat the butter and sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat until fully incorporated. Add the milk and stir. In a separate bowl, whisk together the next five ingredients (flour through nutmeg) and then stir into the butter/sugar mixture.

Chill dough for 2 hours. Heat oven to 350 degrees. Line two cookie sheets with parchment paper.

2. Shape dough into large, walnut-size balls, about 1 1/4 inches in diameter.

Mix together sugar and cinnamon in a small bowl. Dip tops in sugar-cinnamon mixture. Place 3 inches apart on lined baking sheet. Bake for about 12 minutes.

Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. As they cool, the cookies will firm.

Yields 20 to
24 cookies.

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