Snickerdoodle Cookies

SNICKERDOODLES

Serves  40,   20 min-prep,  10-12  min-cook per pan

¼ cup margarine, butter, or shortening

¼ cup pureed white beans (see below)

1 cup sugar

1 egg

¾ teaspoon vanilla

1 1/2 cup flour

¼ teaspoon salt

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ c. sugar + ½ t. cinnamon

DIRECTIONS:

Stir together the flour, salt, baking powder and soda and set aside. In a mixing bowl, cream together the butter/shortening and 1 c. sugar. Stir in the egg and vanilla. Blend in the flour mixture.  Drop by spoonful (about tablespoon size) into the cinnamon and sugar mixture and roll to coat. Place in one layer on a plate, cover with saran wrap and chill for 1 hour. 

Place balls 1-inch apart on greased cookie sheet. Preheat oven and Cook at 350º  for  10 min (soft, won’t look done, let cool and will be gooey) or cook 12 min = crispy.   Let sit on sheet 1 minute then move to rack or towel to cool.

 (I used ¼ c. + 2 T. pureed beans and 2 T. butter for the Snickerdoodles and they came out very fluffy!)

 How to use PUREED BEANS?

:)  Sharing cookies with someone is an easy way to bring a smile to their day!