Crunchy Nutmeg Sugar Cookies

Crunchy Nutmeg Sugar Cookies COOKIES: 3 cups All-Purpose Flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups sugar 2 tablespoons milk 1 tablespoon vanilla extract ROLLING MIXTURE: 1/4 cup granulated white sugar 2 teaspoons freshly grated nutmeg Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or silpat mats (or spray with nonstick spray). In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. In a separate medium bowl, use an electric mixer to combine the butter and sugar until smooth and creamy. Beat in the milk and vanilla. Add the dry ingredients and continue to mix on low speed just until incorporated. Gather the dough into a ball, wrap with plastic wrap and refrigerate until firm (at least 30 minutes). Combine the rolling mixture in a small bowl. Form level tablespoons of dough into 1-inch balls. Roll the balls in the nutmeg-sugar and place 2-inches apart on the prepared baking sheets. Flatten the balls to 1/4-inch thickness with the bottom or a glass dipped in sugar. Bake for 10 to 12 minutes, until the cookies puff and settle down and turn golden. Let the cookies cool a bit, and then transfer to a cooling rack to cool completely. These may be kept in an airtight container for several days at room temperature. The freeze well too!