Chewin'

the News

November 2007

Snickerdoodles

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Recipes:	1	2	3	4	5	6
Servings:	60 (5 doz.)	120 (10 doz.)	180 (15 doz.)	240 (20 doz.)	300 (25 doz.)	360 (30 doz.)
Ingredients:
Butter or margarine	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Shortening	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Sugar	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Eggs	2	4	6	8	10	12
Flour	2-3/4 C.	5-1/2 C.	8-1/4 C.	11 C.	13-3/4 C.	16-1/2 C.
Baking soda	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Cream of tartar	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Salt	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Sugar	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Ground cinnamon	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.

Assembly Directions:

Preheat oven or 375 degrees. Cream butter, shortening and sugar (1-1/2 C.). Beat in eggs adding one at a time. Add flour, baking soda, cream of tartar and salt. Beat until thoroughly combined. Chill dough for 1 hour. Shape dough into 1-inch balls or use a small cookie scoop. Combine the remaining sugar and cinnamon in a separate bowl. Roll the dough balls in the cinnamon and sugar mixture. Place on an ungreased cookie sheet. Bake for 10 minutes or until the edges are golden.

Freezing Directions:

Cool. Place cookies in a freezer container or freezer bag. Seal, label and freeze.

Serving Directions:

Thaw and enjoy!

Nutritional Info: 

Per Serving: 75 Calories; 3g Fat (40.9% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 50mg Sodium. 

Exchanges: 1/2 Grain (Starch); 1/2 Fat; 1/2 Other Carbohydrates.

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