Cinnamon Tea Biscuits Recipe
Ingredients
| All-purpose flour - 1 cup plus 2 tablespoons | ||
| Baking soda | 1/4 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar - 1/4 cup plus 2 teaspoons, granulated, divided | ||
| Margarine preferably reduced-calorie - 2 tablespoons | ||
| Butter - 1 tablespoon, sweet, whipped | ||
| Egg -€“ 1 number | ||
| Vanilla extract | 1/2 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
Directions
GETTING READY
1. Preheat oven to 375°F.
2. On sheet of wax paper or a paper plate sift together flour, baking soda, and cream of tartar; set aside.
MAKING
3. Using an electric mixer on high speed, cream 1/4-cup sugar, the margarine, and butter.
4. Add egg and vanilla and beat for about 1 minute until light and fluffy.
5. Using electric mixer on low speed gradually beat in flour mixture.
6. Cover with plastic wrap and refrigerate for 30 minutes.
7. Spray cookie sheet with nonstick cooking spray.
8. Using half of dough, divide dough into 9 equal portions and shape each portion into a ball.
9. On sheet of wax paper mix together the remaining 2 teaspoons sugar and the cinnamon;
10. Lightly roll dough balls in half of the sugar mixture, reserving remaining mixture.
11. Arrange balls on cookie sheet, leaving a space of about 1 inch between each.
12. Bake for about 8 to 10 minutes until biscuits are lightly browned and firm to the touch.
13. Transfer to wire rack and let cool.
14. Repeat procedure with remaining dough and sugar mixture, making 9 more biscuits.
SERVING
15. Serve biscuits hot or cold as a snack.
1. Preheat oven to 375°F.
2. On sheet of wax paper or a paper plate sift together flour, baking soda, and cream of tartar; set aside.
MAKING
3. Using an electric mixer on high speed, cream 1/4-cup sugar, the margarine, and butter.
4. Add egg and vanilla and beat for about 1 minute until light and fluffy.
5. Using electric mixer on low speed gradually beat in flour mixture.
6. Cover with plastic wrap and refrigerate for 30 minutes.
7. Spray cookie sheet with nonstick cooking spray.
8. Using half of dough, divide dough into 9 equal portions and shape each portion into a ball.
9. On sheet of wax paper mix together the remaining 2 teaspoons sugar and the cinnamon;
10. Lightly roll dough balls in half of the sugar mixture, reserving remaining mixture.
11. Arrange balls on cookie sheet, leaving a space of about 1 inch between each.
12. Bake for about 8 to 10 minutes until biscuits are lightly browned and firm to the touch.
13. Transfer to wire rack and let cool.
14. Repeat procedure with remaining dough and sugar mixture, making 9 more biscuits.
SERVING
15. Serve biscuits hot or cold as a snack.
Chef
