Sunday, June 6, 2010

Multi-Grain Snickerdoodle Crisps

I adapted this recipe from the "Taste of Home Baking Book" recipe for snickerdoodles. These are on the crispy side (kind of like a gingersnap), but still have that amazing cinnamon sugar taste you expect from snickerdoodles.

1/2 cup butter, softened
1 cup plus 2 tablespoons sugar
1 egg
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup barley flour
1/2 cup white whole wheat flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1 tsp ground cinnamon

In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, and cream of tartar; gradually add to the creamed mixture. In a small bowl, combine the cinnamon and remaining sugar.

Shape dough into 1-inch balls; roll in the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake at 375* for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 2 1/2 dozen

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