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Revision as of 20:12, 5 February 2007
, 20:12, 5 February 2007format & tag
Snickerdoodles
== Snickerdoodles ==
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{| align=right
* 1 3/4 cups soya flour
|-
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=== Ingredients: ===
* 1 3/4 cups soya [[Recipe Ingredient:=flour]]
* 1/2 cup almond flour
* 1/2 cup almond flour
* 1/2 cup oat flour
* 1/2 cup oat flour
* 1 cup (1/2 lb.) unsalted butter
* 1 cup (1/2 lb.) unsalted [[Recipe Ingredient:=butter]]
* 1 3/4 cups Splenda
* 1 3/4 cups [[Recipe Ingredient:=Splenda]]
* 2 eggs
* 2 [[Recipe Ingredient:=eggs]]
* 2 tsp cream of tartar
* 2 tsp [[Recipe Ingredient:=cream of tartar]]
* 1 tsp cinnamon
* 1 tsp [[Recipe Ingredient:=cinnamon]]
* 1 tsp baking soda
* 1 tsp [[Recipe Ingredient:=baking soda]]
* 1/4 tsp salt
* 1/4 tsp [[Recipe Ingredient:=salt]]
* 1 tsp cinnamon
* 1 tsp cinnamon
'''Topping Mixture:'''
'''Topping Mixture:'''
* 1/4 cup Splenda
* 1/4 cup Splenda
* 1 Tbs cinnamon
* 1 tbs cinnamon
=== Directions: ===
Preheat oven to 350°F.
Preheat oven to 350°F.
Sift together the flours, cream of tartar, baking soda, 1 tsp cinnamon and salt. Set aside.
Sift together the flours, cream of tartar, baking soda, 1 tsp cinnamon and salt. Set aside.
With a hand held mixer or the bowl of a standing mixer, cream the butter and Splenda for
With a hand held mixer or the bowl of a standing mixer, cream the butter and Splenda for
3 minutes. The color should lighten noticeably. Add the eggs one at a time and blend one
3 minutes. The color should lighten noticeably. Add the eggs one at a time and blend one
minute after each is added.
minute after each is added.
Stop and scrape down the sides of the mixing bowl at any time during this process when
Stop and scrape down the sides of the mixing bowl at any time during this process when
necessary to mix thoroughly. Blend in the flour mixture in 3 parts, mixing at least 20
necessary to mix thoroughly. Blend in the flour mixture in 3 parts, mixing at least 20
seconds
seconds after each addition.
after each addition.
For the topping: Mix together the 1/4 cup Splenda and 1 Tbs cinnamon in a small bowl.
For the topping: Mix together the 1/4 cup Splenda and 1 Tbs cinnamon in a small bowl.
Using a fork or a wire whisk, blend well to evenly combine the two.
Using a fork or a wire whisk, blend well to evenly combine the two.
Roll the cookie dough into walnut size balls and drop into the topping mixture roll to coat
Roll the cookie dough into walnut size balls and drop into the topping mixture roll to coat
the cookie and place at least one inch apart on cookie sheet. Bake for 12 to 15 minutes.
the cookie and place at least one inch apart on cookie sheet. Bake for 12 to 15 minutes.
Makes 30 cookies.
Makes 30 cookies.
'''Carb Count'''
'''Carb Count'''
:* Approx. 1.5 carbs per cookie.
:* Approx. 1.5 carbs per cookie.
----
[[Recipe Name:=Snickerdoodles]]
[[Recipe Contributor:=KJ Kitchens]]
----
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</adsense>
<br>
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
[[Category:Recipes]]
[[Category:Low Carb Recipes]]
