Wednesday, November 11, 2009
SNICKERDOODLES
Yield: 42 cookies (serving size: 1 cookie)
Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sugar
1/4 cup butter, softened
1 tablespoon corn syrup
1 teaspoon vanilla
1 large egg
3 tablespoons sugar
2 teaspoons ground cinnamon
Cooking spray
Preparation
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.
Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.
With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
Nutritional Information
Calories:54 (22% from fat)
Fat:1.3g (sat 0.7g,mono 0.1g,poly 0.4g)
Protein:0.7g
Carbohydrate:10.1g
Fiber:0.2g
Cholesterol:8mg
Iron:0.3mg
Sodium:28mg
Calcium:3mg
Cooking Light, APRIL 2003
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