Makes 30
INGREDIENTS
115g/4oz/1/2 cup butter
115g/4oz/1/1/2 cups caster sugar
5ml/1 tsp vanilla essence
2 eggs
50ml/2fl ozf/1/4 cup milk
400g/l4oz/3/1/2 cups plain flour
1 tsp bicarbonate of soda
50g/2oz/1/2 cup walnuts or pecans, finely chopped
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SNICKERDOODLES
For the coating:
75ml/5 tbsp sugar
30ml/2 tbsp ground cinnamon
an electric mixer, beat the butter until light and creamy. Add the sugar and vanilla essence and continue until fluffy. Beat in the eggs, then the milk.
Sift the flour and bicarbonate of soda over the butter mixture and stir to blend. Stir in the nuts. Refrigerate for 15 minutes. Preheat the oven to 190°C/375°F/Gas 5. Grease two baking sheets.
To make the coating, mix the sugar and cinnamon. Roll tablespoonfuls of the dough into walnut-size balls. Roll the balls in thel sugar mixture. You may need to work in batches.
Place the balls 5cm/2in apart on the prepared baking sheets and flatten slightly Bake for about 10 minutes until golden. Transfer to a wire rack to cool.
