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Snickerdoodles
Nb persons: 30
Yield:
Preparation time:
Total time:
Source:
| preconditions: Preheat oven to 350°F. Ingredients: | |
| 1 3/4 cups | soya flour |
| 1/2 cup | almond flour |
| 1/2 cup | oat flour |
| 1 cup (1/2 lb.) | unsalted butter |
| 1 3/4 cups | Splenda |
| 2 | eggs |
| 2 tsp | cream of tartar |
| 1 tsp | cinnamon |
| 1 tsp | baking soda |
| 1/4 tsp | salt |
| 1 tsp | cinnamon |
| Topping Mixture Ingredients: | |
| 1/4 cup | Splenda |
| 1 Tbs | cinnamon |
Preparation Method:
1
Sift together the flours, cream of tartar, baking soda, 1 tsp cinnamon and salt. Set aside.
2
With a hand held mixer or the bowl of a standing mixer, cream the butter and Splenda for 3 minutes. The color should lighten noticeably. Add the eggs one at a time and blend one minute after each is added.
3
Stop and scrape down the sides of the mixing bowl at any time during this process when necessary to mix thoroughly. Blend in the flour mixture in 3 parts, mixing at least 20 seconds after each addition.
4
For the topping: Mix together the 1/4 cup Splenda and 1 Tbs cinnamon in a small bowl. Using a fork or a wire whisk, blend well to evenly combine the two.
5
Roll the cookie dough into walnut size balls and drop into the topping mixture roll to coat the cookie and place at least one inch apart on cookie sheet.
6
Bake for 12 to 15 minutes.
Carbs:
Approx. 1.5 carbs per cookie
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