Snickerdoodles

3 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp cream of tarter
½ tsp salt
1 cup butter
2 cups white sugar
2 eggs
¼ cup milk
1 Tbsp vanilla extract
1 tsp pure almond extract
1 tsp ground cinnamon
3 Tbsp white sugar
2 tsp brown sugar

Sift together the flour, baking soda, cream of tartar, and salt. Set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1-2 hours.

Preheat oven to 375. Grease cookie sheets.

In a shallow bowl stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, and then roll the balls into the sugar mixture.
Bake for 8 minutes until cookies begin to brown at the edges.