Ingredients
1 c. unsalted butter, soft
2 c. white sugar
1 egg
1 egg white
1/4 c. whole milk
1 tsp. pure vanilla extract
1 tsp. pure almond extract
3 3/4 c. all purpous flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
For rolling:
3 T. white sugar
2 tsp. dark brown sugar
1 tsp. high quality ground cinnamon
Preparation
Preheat oven to 375 F.
Cream together butter and sugars until frothy. Stir in egg, egg white, milk, and extracts until smooth and well blended.
Sift together flour, baking soda, salt, and cream of tartar. Slowly stir into the wet ingredients (dough will be stiff) until well blended. *Dough can be refrigerated overnight at this point
Stir together the sugars and cinnamon for rolling.
Form dough into one inch balls and roll in the cinnamon/sugar mixture, covering completely. *Dough can be frozen at this point.
Place balls onto ungreased cookie sheet and bake for 8-10 minutes. The tops will appear cracked and the edges should be just golden. Do not overbake!
Allow to cool on pan for one minute, then transfer to wire rack and let cookies cool completely.
