Gold Medal - Whole Wheat Baking - (Page 18)
18 4 dozen cookies PreP Time: 50 Min STarT To FiniSh: 50 Min Snickerdoodle Cookies • • 11⁄2 cups sugar 1 cup butter or margarine, softened 2 eggs 13⁄4 cups Gold Medal® all-purpose flour 1 cup Gold Medal® whole wheat flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1 1 1 • • Heat oven to 400°F. In large bowl, beat 11⁄2 cups sugar, the butter and eggs with electric mixer on medium speed until well mixed. Stir in flours, cream of tartar, baking soda and salt. • In small bowl, mix 1⁄4 cup sugar and the cinnamon. Shape dough into 11⁄4-inch balls and roll in cinnamon-sugar mixture; place about 2 inches apart on ungreased cookie sheets. 2 3 • Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets. • • • • ⁄4 teaspoon salt ⁄4 cup sugar HiGH Altitude (3500-6500 ft): Increase all-purpose flour to 2 cups, decrease cream of tartar to 1 teaspoon and decrease baking soda to 3/4 teaspoon. 1 cookie: Calories 90 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2.5g); Cholesterol 20mg; Sodium 70mg; Potassium 40mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 1g 3 teaspoons ground cinnamon
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