Cinnamon Snickerdoodles

Name: Cinnamon Snickerdoodles
Yield: 60 cookies
Ingredients: 1 cup (250 mL) Canadian butter softened; 1 1/2 cups (375 mL) sugar; 2 eggs; 1 tsp (5 mL) vanilla extract; 3 cups (750 mL) All-Purpose Flour; 1 tsp (5 mL) baking powder; 1/4 tsp (1 mL) salt; 1/3 cup (80 mL) sugar; 1 tbsp (15 mL) ground cinnamon; 1 cup (250 mL) almonds or pecan or walnut halves

This is the Cinnamon Snickerdoodles recipe.

Prep: 15 min
Cooking: 12 min - 15 min

Yields 60 cookies

Ingredients

1 cup (250 mL) Canadian butter softened
1 1/2 cups (375 mL) sugar
2 eggs
1 tsp (5 mL) vanilla extract
3 cups (750 mL) All-Purpose Flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (80 mL) sugar
1 tbsp (15 mL) ground cinnamon
1 cup (250 mL) almonds or pecan or walnut halves

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Preparation

In large bowl, beat butter with 1-1/2 cups (375 mL) sugar until light and fluffy. Beat in eggs and vanilla extract.

In separate bowl, mix together flour, baking powder and salt. Stir into butter mixture until combined.

In small bowl, mix together 1/3 cup (80 mL) sugar and cinnamon; set aside. Shape dough into 1-inch (2.5 cm) balls; roll in cinnamon mixture. Place 2 inches (5 cm) apart on lightly buttered baking sheets. Press nut into top of each ball.

Bake in 350 ºF (180 ºC) oven for 12 to 15 minutes or until golden on bottom.