Yield: 1 Servings
|1½ teaspoon||Baking powder|
|1½ teaspoon||Ground cinnamon|
|2 tablespoons||Stick margarine; melted|
|2 teaspoons||Vanilla extract|
|½ teaspoon||Ground cinnamon|
Cooking Light, May 1997
1. Preheat oven to 325.
2. Combine first 5 ingredients in a large bowl: make a well in center of mixture. Combine eggs, margarine, and vanilla; stir with a whisk. Add to flour mixture, stirring just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 10 times.
Shape dough into a 16 inch roll. Place roll on a baking sheet coated with cooking spray; flatten to a ¾ inch thickness. Combine 2 tbsp. sugar and ½ tsp. cinnamon; sprinkle over dough.
4. Bake at 325 for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack. Cut roll diagonally into 24 (½ inch) slices.
Place, cut sides down, on a baking sheet. Bake at 325 for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on a wire rack.
Calories 96 (17% from fat) Fat
Posted to EAT-LF Digest by Mary <billy@...> on Mar 03, 1998