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    • #276118

      Make a lighter snickerdoodle so you can enjoy more of the rich cinnamon-sugar taste you love.

      Prep Time: 40 min
      Total Time: 50 min
      Makes: 4 dozen cookies

      1 1/2 cups sugar
      1/2 cup margarine, softened
      1/2 package (8-ounce size) reduced-fat cream cheese (Neufchâtel) , softened
      1 egg
      2 egg whites
      2 3/4 cups Gold Medal® all-purpose or unbleached flour
      2 teaspoons cream of tartar
      1 teaspoon baking soda
      1/4 teaspoon salt
      1/4 cup sugar
      2 teaspoons ground cinnamon

      1. Heat oven to 400ºF.
      2. Mix 1 1/2 cups sugar, the margarine, cream cheese and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Cover and refrigerate dough 1 hour.
      3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Flatten each ball with bottom of drinking glass.
      4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

      Did You Know: Long ago, little cookies that could be made quickly were given the nonsense name Snickerdoodles.

      Substitution: Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.

      Variation: For a fun flavor change to these sweet little gems, use apple pie spice instead of cinnamon.

      Purchasing: To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

      Nutrition Information:
      1 Serving: Calories 75 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 75 mg; Total Carbohydrate 13 g (Dietary Fiber 0g)

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