* Exported from MasterCook * Super Duper Snickerdoodles Recipe By :Jill Van Cleave Serving Size : 14 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup unsalted butter -- at room temperature 3/4 cup granulated sugar 1 large egg 1 tablespoon milk 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon cream of tartar 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons granulated sugar 1 tablespoon cinnamon 1. In a mixing bowl, cream together butter and 3/4 cup sugar until smooth. Add egg, milk, and vanilla and blend. 2. In a separate bowl, mix together flour, cream of tarter, baking soda, and salt and add to the creamed mixture. Cover bowl with plastic wrap and refrigerate for at least 1 hour until dough is firm enough to handle. 3. Preheat oven to 375° F. 4. On a plate, mix 2 tbs. sugar with cinnamon. Scoop and roll the dough into 1 1/2" balls; then roll in cinnamon sugar to coat all sides. Arrange sugar coated balls on ungreased cookie sheets, spacing them 2 1/2" apart. 5. Bake until edges of cookies are firm to the touch, about 12 minutes (do not overbake.) Using a spatula, transfer cookies to a rack and let cool. Source: "Big, Soft Chewy Cookies isbn # 0809239698" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 7g Fat (38.8% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 3.643 points for 1 if recipe makes 14; 1.873 for one if recipe makes 28 Store cookies in an airtight plastic storage bag at room temp. for up to 3 days. These cookies may be frozen in a tightly covered container for up to 6 months. This dough may be covered with plastic wrap and refrigerated for up to 5 days, or frozen up to 3 months. Thaw before baking. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0