RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4241
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| Recipe Name: |
Cinnamon Crisps - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
96 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
96 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$0.01
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Cookie sheets |
| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
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Directions:
Melt the butter. Add the brown sugar and 1 cup of the white sugar and mix. Let the mixture cool to room temperature while you beat the eggs with a fork. Stir in the eggs to the sugar mixture. Add the vanilla, 1 teaspoon of the cinnamon, baking soda, cream of tartar, and salt. Mix well. Add flour in increments, mixing after each addition.
Use your hands to roll the dough into walnut-sized balls. If the dough is too sticky, chill for an hour before rolling.
Combine the 1/2 cup sugar and 1 teaspoon cinnamon in a small bowl.
Roll the dough balls in the mixture, then place them on a greased cookie sheet, 12 to a standard sheet. Flatten the dough balls with a greased or floured spatula.
Bake at 325 degrees for 10 to 15 minutes. They should have a touch of gold around the edges. Cool on the cookie sheet for 2 minutes, then remove the cookies to a rack to finish cooling. |
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| Nutrition per Serving: |
| Calories: |
85 |
Total Carbs: |
11.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
4.4 |
Fat: |
4.0 |
Protein: |
0.70 |
| Fiber: |
0.15 |
Sodium: |
63.11 |
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