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2 C all-purpose flour |
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1 tsp ground cinnamon |
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1/2 tsp baking powder |
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1/4 tsp salt |
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1/2 C granulated sugar |
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6 T unsalted margarine |
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1/4 C nonfat cream cheese |
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1 large egg |
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1/2 tsp vanilla extract |
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In a medium bowl, combine flour, cinnamon, baking powder, and salt. Mix well. |
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In a large mixing bowl, using an electric mixer set on medium speed, beat together sugar, margarine, and cream cheese until light and fluffy. Beat in egg and vanilla. At low speed, gradually beat in flour mixture until blended. Roll dough into a 1-1/2-inch-thick log. Wrap in plastic wrap and refrigerate 30 minutes. |
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Preheat oven to 350° F. Spray 2 baking sheets with vegetable cooking spray. Using a sharp knife, cut dough into 1/4-inch-thick slices. Place cookies, 1 inch apart, on prepared baking sheets. |
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Bake cookies, in batches, until golden, about 10 minutes. Place baking sheets on wire racks and cool slightly. Transfer cookies to racks and cool completely. |
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To prepare topping, in a small bowl, combine sugar and cinnamon. Mix well. Sprinkle over cookies. |
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2 T granulated sugar |
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1/2 tsp ground cinnamon |
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| In no event shall Gooseberries Fresh Food Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. |
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