Snickerdoodles

Directions

1. 1
   Cream butter with sugar until light and fluffy in medium-sized bowl.
2. 2
   Beat in whole eggs and yolks.
3. 3
   Sift flour with baking soda and nutmeg.
4. 4
   Add to batter.
5. 5
   Fold in nuts.
6. 6
   Cover and refrigerate at least 1 hour but not longer than overnight.
7. 7
   Roll into teaspoon-sized balls and place on buttered cookie sheet.
8. 8
   Gently flatten with bottom of glass dipped in sprinkling mixture, then lightly sift additional mixture over each cookie with spoon.
9. 9
   Bake at 350° for 10 to 12 minutes or until bottoms are lightly done, not brown.
10. 10
    Remove from cookie sheet while still warm and cool on wax paper-covered rack.
11. 11
    Store in airtight container with a couple pieces of bread in the bottom.