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

Table of Contents for the Digital Edition of Gold Medal - Whole Wheat Baking

Whole Wheat Buttermilk Pancakes
Glorious Morning Muffins
Easy Cranberry Orange Scones
One-Rise Caramel Rolls
Whole Wheat Banana Bread
Cheese 'n Onion Drop Biscuits
Hearty Meat Lover's Pizza
Country Apple Streusel Cake
Snickerdoodle Cookies
Best Whole Wheat Oatmeal Raisin Cookies
Peanut Butter Crunch Bars
Fresh Berry Crisp

Gold Medal - Whole Wheat Baking