| |
|
1/4 |
|
cup plus 2 Tbsp margarine or
butter |
|
3/4 |
cup sugar |
| 1 |
fresh large egg |
|
3/4 |
tsp vanilla |
|
2 |
Tbsp lowfat milk |
|
1-1/2 |
cups whole wheat flour |
|
3/4 |
tsp baking powder |
|
1/2 |
tsp baking soda |
|
1/2 |
tsp salt |
|
1/8 |
tsp ground nutmeg |
|
1/2 |
ground cinnamon |
| Sprinkle: |
|
2 |
Tbsp sugar |
|
1 |
tsp ground cinnamon |
|
Preheat oven to 375 ° F.
| 1. |
Using an electric mixer on medium speed,
cream margarine or butter and 3/4
cup sugar until light and fluffy. |
| 2. |
Add egg, vanilla, and milk
and mix for one minute until smooth.
Scrape the sides of the bowl. |
| 3. |
In a small bowl, combine together flour,
baking powder, baking soda, salt, nutmeg, and cinnamon.
Add dry ingredients gradually to the creamed mixture
and mix on low speed for one minute until well blended.
Scrape the sides of the bowl. |
| 4. |
Portion dough by rounded
teaspoons onto lightly greased cookie sheets. |
| 5. |
Combine 2 Tbsp sugar and
1 tsp cinnamon and sprinkle over cookies. |
| 6. |
Bake for 10-13 minutes, until
lightly browned. Cool on wire rack. |
|
