Snickerdoodles (prodigy)
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Butter; softened |
| 1 | cup | Sugar |
| 1 | Egg | |
| 1 | Egg yolk | |
| 1 | teaspoon | Vanilla extract |
| 1⅔ | cup | All-purpose flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Nutmeg |
| ½ | cup | Chopped walnuts |
| ½ | cup | Raisins |
| 1 | tablespoon | Cinnamon |
Directions
PREHEAT OVEN TO 375F. Grease some cookie sheets. Combine the butter and ¾ cup of the sugar, and beat until thoroughly blended. Add the egg, egg yolk and vanilla, and beat until light and fluffy. Stir together the flour, baking soda, salt and nutmeg, and add to the first mixture, mixing until thoroughly blended. Stir in the walnuts and raisins. Roll pieces of dough between the palms of your hands into 1-inch balls. Combine the remaining ¼ cup sugar with the cinnamon. Roll each ball in the cinnamon-sugar mixture, and place about 2 inches apart on the prepared baking sheets. Bake for 10-to-12 minutes. Remove from the sheets and cool on racks.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK