Snickerdoodles #2

Yield: 1 Servings

Measure Ingredient
¾ cup Granulated sugar
½ cup Butter or margarine; (1 stick) softened to room temperature
1 \N Egg
½ teaspoon Vanilla
1½ cup All-purpose flour
¼ teaspoon Salt
¼ teaspoon Baking soda
¼ teaspoon Cream of tartar
2 tablespoons Granulated sugar
2 teaspoons Ground cinnamon
\N \N Non-stick cooking spray

Preliminaries: Coat cookie sheets with non-stick cooking spray;set aside.

Procedure: In a large mixing bowl with electric beaters, cream the ¾ cup sugar and butter. Beat in the egg and vanilla. In a small bowl, stir together flour, salt, baking soda and cream of tartar. Stir into butter mixture until well-mixed. In a smaller, shallow bowl, combine the 2 tablespoons sugar and 2 tsp cinnamon. Form dough into 1-inch balls and roll in cinnamon and sugar mixture. Place balls on prepared cookie sheets, spacing them at least 2 inches apart. Bake in a 375-degree oven for 8 to 10 minutes or until lightly browned but still soft. Remove from oven and transfer cookies to wire cake rack to cool.

Yield: Makes about 2½ dozen (30).

Posted to recipelu-digest Volume 01 Number 475 by "bunny" <layla696@...> on Jan 7, 1998

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