Cin­na­mon Chip ChaiSpiced Snickerdoodles

Country Woman - - LET’S EAT -

I love cin­na­mon chips and am al­ways look­ing for a new way to use them. Make sure to stock up on them dur­ing the hol­i­day sea­son so you have plenty to last dur­ing the year. —MA­RI­ETTA SLATER JUSTIN, TX PREP: 30 MIN. + CHILLING BAKE: 15 MIN./BATCH MAKES: ABOUT 6 DOZEN 1/2 cup su­gar 2 tsp. ground car­damom 2 tsp. ground cin­na­mon 1/2 tsp. ground gin­ger 1/2 tsp. ground cloves 1/₄ tsp. ground nut­meg DOUGH

1/2 cup but­ter, soft­ened

1/2 cup short­en­ing

1 cup su­gar

2 large eggs, room tem­per­a­ture 1 tsp. vanilla ex­tract

2³/₄ cups all-pur­pose flour

2 tsp. cream of tar­tar

1 tsp. bak­ing soda

Dash salt

1 pkg. (10 oz.) cin­na­mon

bak­ing chips

1. Pre­heat oven to 350°. For spiced su­gar, mix first six in­gre­di­ents.

2. In a large bowl, cream but­ter, short­en­ing, su­gar and 2 Tbsp. spiced su­gar un­til light and fluffy. Beat in eggs and vanilla. In an­other bowl, whisk to­gether flour, cream of tar­tar, bak­ing soda and salt; grad­u­ally beat into creamed mix­ture. Stir in bak­ing chips. Re­frig­er­ate, cov­ered, un­til firm enough to shape, about 1 hour.

3. Shape into 1-in. balls; roll in re­main­ing spiced su­gar. Place 2 in. apart on greased bak­ing sheets.

4. Bake un­til set, 11-13 minutes. Re­move cook­ies from pans to wire racks to cool.

1 COOKIE 81 cal., 4g fat (2g sat. fat), 9mg chol., 59mg sod., 10g carb. (7g sug­ars, 0 fiber), 1g pro.


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