Snickerdoodles 肉桂餅乾
Mmmmmmmmmmmmmmm These are the best cookies ever. I learned this recipe from my sister in law, but I had to change it because I was obviously too lazy to go out for aditional ingredients. I altered the amount of sugar and eliminated the cream of tartar.
Ingredients: 1 egg, 3/4 cup of sugar, 1 1/2 cups of flour, 1 tsp. baking powder, pinch of salt, 2 1/2 tbsp. of butter, 1/2 tsp. of vanilla extract, 1 tsp. of cinnamon.
1. Mix dry ingredients together.
2. Add wet ingredients and blend.
3. Use hand to mold free form cookies and place on a greased cookie sheet.
4. Bake at 375 °F for 7-9 minutes or until edges of cookies brown a little.
外國人好喜歡吃肉桂ㄜ…其實吃習慣以後滿好吃的.我來分想一種餅乾做法
食材: 1 顆蛋. 1 1/2 杯麵粉. 3/4 杯糖. 1 匙泡打粉. 一點鹽. 2 1/2 大匙奶油. 1/2 匙香草精. 1 匙肉桂粉
1. 先將麵粉. 糖. 泡打粉. 肉桂粉. 鹽拌勻在碗中. 在加入奶油.香草精.蛋
2. 用手搓揉.直到所有 食材都混合好.變成一大麵球
3. 將大麵球搓成大約18個小麵球. 烤盤上抹奶油
4. 烤 180 °c 大約7-9 分鐘.或邊邊有一點咖啡色
* 1 杯麵粉= 125g; 1杯牛奶/奶水=245g; 1匙香草精=13g; 1大匙糖=4.2; 1匙鹽 =18g;
1匙泡打粉/蘇打粉=1.5g; 1杯油/奶油= 218g; 1匙酵母=10g