Cinnamon Chip ChaiSpiced Snickerdoodles
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.