| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies &, Bars |
60 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Butter, softened |
| 1 |
|
Egg plus |
| 1 |
|
Egg white |
| 1 1/2 |
c |
Whole wheat flour |
| 1 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 2 |
ts |
Ground cinnamon |
INSTRUCTIONS
TOPPING
In a mixing bowl, cream sugar and butter until fluffy. Add egg and egg
white; beat well. Combine the dry ingredients; add to creamed mixture and
beat well. In a small bowl, combine topping ingredients. Shape dough into
walnut-sized balls; roll in cinnamon-sugar. Place 2 in apart in ungreased
baking sheets. Bake at 400 for 8-10 minutes. Cookies well puff up and
flatten as they bake.
Recipe by: Jana Horsfall (ToH Collector's Edition)
Posted to EAT-L Digest 01 Mar 97 by Sean Coate <swcoate@PEGANET.COM> on Mar
1, 1997.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”