Sunday, July 26, 2009

SNICKERDOODLES


The Snickerdoodle recipe I've been using lately.....

1 cup Splenda
1/2 c white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Combine 1 1/2 cups sugar/Splenda, butter or margarine, vanilla and eggs. Mix well.
  3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Place in fridge or freezer until really cold, or you won't be able to make the balls.
  4. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
FABULOUS!

2 comments:

  1. I think the next step is to calculate nutrition facts...especially if you're going to be using Splenda to cut the sugar. :)

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  2. BONNIE!!! I do not WANT to know the nutrition facts- I'm happy just knowing it's FEWER CALORIES than it would have been had I not so brilliantly used the Splenda.... ;o)

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