Whole wheat snickerdoodles
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 1 | cup | Butter, softened |
| 1 | Egg plus | |
| 1 | Egg white | |
| 1½ | cup | Whole wheat flour |
| 1¼ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Ground cinnamon |
Directions
TOPPING
In a mixing bowl, cream sugar and butter until fluffy. Add egg and egg white; beat well. Combine the dry ingredients; add to creamed mixture and beat well. In a small bowl, combine topping ingredients. Shape dough into walnut-sized balls; roll in cinnamon-sugar. Place 2 in apart in ungreased baking sheets. Bake at 400 for 8-10 minutes. Cookies well puff up and flatten as they bake.
Recipe by: Jana Horsfall (ToH Collector's Edition) Posted to EAT-L Digest 01 Mar 97 by Sean Coate <swcoate@...> on Mar 1, 1997.