Adapted from Martha Stewart’s Cookíes. The recípe says ít makes about 1-1/2 dozen, but í ended up wíth closer to 3 dozen smaller cookíes.
- 2-3/4 cups all-purpose flour
- 2 teaspoons bakíng powder
- 1/2 teaspoon coarse salt
- 1 cup unsalted butter, at room temperature
- 1-1/2 cups sugar
- 2 large eggs
- 2 tablespoons sugar
- 2 teaspoons ground cínnamon
Preheat oven to 350°F. Combíne flour, bakíng powder and salt ín a bowl and whísk together well.
ín the bowl of an electríc míxer wíth a paddle attachment, cream together butter and 1-1/2 cups sugar for about 3 mínutes, untíl líght and fluffy. Add eggs one at a tíme and míx well after each addítíon. Reduce speed to low and gradually add ín the dry íngredíents. Contínue míxíng untíl just combíned.
Stír the remaíníng sugar and the cínnamon together ín a small bowl. Shape the cookíe dough ínto small balls – the orígínal recípe specífíed 1-3/4” díameter, but míne were closer to 1”. Roll each ball ín cínnamon-sugar and place about 2” apart on bakíng sheet. í had to press them down at thís poínt, but you may want to try bakíng as-ís and see how they turn out. Eíther way, they taste great.
Bake cookíes for about 12-15 mínutes, untíl edges are golden, rotatíng the pan halfway through. Allow to cool on wíre racks before removíng from the bakíng sheets.
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