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Cinnamon Tea Biscuits Recipe


Ingredient:

1 cup plus 2 tbsp all-purpose flour
¼ tsp each baking soda and cream of tartar
¼ cup plus 2 tsp granulated sugar, divided
2 tbsp reduced-calorie-margarine (tub)
1 tbsp sweet whipped butter
1 egg
½ tsp vanilla extract
¼ tsp ground cinnamon

Method:

Preheat oven to 375 ºF. Sift together flour, baking soda, and cream of tartar on sheet of wax paper or a paper plate, set aside.

Using electric mixer on high speed, in large mixing bowl cream 1/4 cup sugar, the margarine, and butter; add egg and vanilla and beat until light and fluffy for about 1 minute.

Gradually beat in flour mixture using an electric mixer on low speed.

Cover with plastic wrap and refrigerate for 30 minutes.

Spray cookie sheet with nonstick cooking spray. Using half of dough, divide dough into 9 equal portions and using hands, shape each portion into a ball.

On sheet of wax paper combing remaining 2 teaspoons sugar and the cinnamon; lightly roll dough balls in half of the sugar mixture, reserving remaining mixture.

Arrange balls on cookie sheet, leaving a space of about 1 inch between each. Bake until biscuits are lightly browned and firm to the touch, 8 to 10 minutes.

Transfer to wire rack and let cool. Repeat procedure with remaining dough and sugar mixture, making 9 more biscuits.

Note:
To be assured of potent dried spices and herbs, label containers with the date purchased, store them in cool dark place, and keep no longer than 6 months.

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