Snickerdoodles

When I think of Snickerdoodles, I tend to think of large, chewy sugar cookies with a sprinkling of cinnamon sugar on top.  These are nothing like those, and I might even be tempted to change the name of these to "cinnamon doughnut cookies."  These bite-sized delights are reminiscent of doughnut-holes, with the slight crunch of cinnamon sugar on the outside and a hint of nutmeg inside.  Resist the temptation to try them straight from the oven; their texture and flavor greatly improve as they cool.  

[from How to be a Domestic Goddess by Nigella Lawson]

1 2/3 cups all-purpose flour

1/2 tsp freshly grated nutmeg

3/4 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

1/3 cup sugar

1 large egg

1 tsp vanilla

2 tbsp sugar

1 tbsp cinnamon

Preheat the oven to 350

Line two cookie sheets with a Silpat or parchment

Combine the flour, nutmeg, baking powder, and salt in a bowl and set aside

Beat the butter and 1/3 cup sugar until light yellow and fluffy, 2-3 minutes

Beat in the egg and vanilla

Stir in the flour mixture and mix until combined and smooth

Combine the 2 tbsp sugar and 1 tbsp cinnamon in a pie pan

To form the cookies: roll a small piece of dough between your palms to make a 3/4" ball, then roll in the cinnamon-sugar mixture and place on a cookie sheet

Bake for about 12 minutes, then cool on a wire rack