Snickerdoodles
Portion Size: 1 cookie
Ingredients: Yields: 24 servings
| Ingredients | Notes: |
| ½ cup margarine | |
| 1½ cups flour | |
| 1 cup sugar, plus 2 tablespoons for topping | Divided |
| 1 egg | |
| ½ teaspoon vanilla | |
| ¼ teaspoon baking soda | |
| ¼ teaspoon cream of tartar | |
| 1 teaspoon cinnamon |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a mixing bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. | |
| 2 | Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tartar. | |
| 3 | Beat until thoroughly combined then beat in the remaining flour. Cover and chill for 1 hour. | |
| 4 | Combine the 2 tablespoons sugar and the cinnamon. | |
| 5 | Shape dough into 1 inch balls. Roll balls in sugar cinnamon mixture. | |
| 6 | Place 2 inches apart on an ungreased cookie sheet. | |
| 7 | Bake in a 375°F oven for 10 to 11 minutes. | |
| 8 | Cool cookies on a wire rack. |
Posted in Desert Recipes
