Snickerdoodles #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Granulated sugar |
| ½ | cup | Butter or margarine; (1 stick) softened to room temperature |
| 1 | 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 |
| Non-stick cooking spray | ||
Directions
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