Saturday, May 3, 2014

Snickerdoodle Shortbread Cookies


1 1/2 cups unbleached all purpose flour
3 tsps. vanilla extract
1 cup softened butter
1 tsp. baking powder

For rolling:
1/4 cup granulated sugar
1 tsp. ground cinnamon

Step 1: Pre-heat your oven to 370 degrees.  Cream the butter, sugar, vanilla and baking powder on high speed in your mixer with the paddle attachment for 2 minutes. 
Step 2: Slowly incorporate the flour, scraping the sides occasionally to make sure the ingredients come together correctly.
Step 3: Use your smallest ice cream/cookie scoop (or a table spoon measuring spoon) and roll the dough after scooping.  Roll in the cinnamon sugar recipe and place on a parchment paper lined baking sheet about 2 inches apart. 
Step 4: Then take the bottom on a measuring cup and press down on each cookie until slightly flat, then sprinkle with an extra pinch of the cinnamon sugar.
Step 5: Bake for 10-12 minutes depending on your oven, making sure not to burn the cinnamon. Enjoy!!

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