| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 3/4 |
c |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 3 |
lg |
Eggs |
| 2 |
tb |
Stick margarine; melted |
| 2 |
ts |
Vanilla extract |
|
|
Cooking spray |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
INSTRUCTIONS
Cooking Light, May 1997
1. Preheat oven to 325.
2. Combine first 5 ingredients in a large bowl: make a well in center of
mixture. Combine eggs, margarine, and vanilla; stir with a whisk. Add to
flour mixture, stirring just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 10 times.
Shape dough into a 16 inch roll. Place roll on a baking sheet coated with
cooking spray; flatten to a 3/4 inch thickness. Combine 2 tbsp. sugar and
1/2 tsp. cinnamon; sprinkle over dough.
4. Bake at 325 for 30 minutes. Remove roll from baking sheet; let cool 10
minutes on a wire rack. Cut roll diagonally into 24 (1/2 inch) slices.
Place, cut sides down, on a baking sheet. Bake at 325 for 10 minutes. Turn
cookies over; bake an additional 10 minutes (cookies will be slightly soft
in center but will harden as they cool). Remove from baking sheet; let cool
completely on a wire rack.
Calories 96 (17% from fat) Fat
Posted to EAT-LF Digest by Mary <billy@napanet.net> on Mar 03, 1998
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