Chai Snickerdoodles

Chai Snickerdoodles is a dessert that serves 65. For 8 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 56 calories, 1g of protein, and 3g of fat per serving. 23 people were glad they tried this recipe. It is brought to you by 365 Days of Baking and More. Head to the store and pick up sugar, baking powder, baking soda, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 4%. This score is improvable. Similar recipes include Chocolate Chai Snickerdoodles, chai spice snickerdoodles, and Chewy Chai Snickerdoodles.

Servings: 65

 

Ingredients:

1/2 teaspoon allspice

1 tablespoon baking powder

2 teaspoons baking soda

1 cup butter

1 teaspoon cardamom

1 teaspoon cinnamon

1 tablespoon light corn syrup

3 eggs

3 1/2 cups flour

1/2 teaspoon ginger

1/4 teaspoon salt

3 tablespoons sugar

2 1/2 teaspoons vanilla extract

Equipment:

mixing bowl

whisk

oven

baking sheet

wire rack

Cooking instruction summary:

In a medium bowl, whisk together flour baking powder, baking soda, cinnamon, cardamom, ginger, cloves, allspice and salt.In a mixing bowl fitted with the paddle attachment, cream the butter and sugar.While continuing to mix, add the eggs, corn syrup, and vanilla. Blend thoroughly. Gradually add the dry ingredients and mix until thoroughly combined. Chill dough 1 hour.In a small bowl, combine the cinnamon and sugar for the coating.When ready to bake, preheat oven to 375 degrees F.Using walnut-sized pieces of dough, roll them in the cinnamon sugar to coat, making sure they are completely covered.Place on an un-greased cookie sheet 2 inches apart. Bake for 10 to 12 minutes until puffed with surface slightly cracked.Allow to cool on cookie sheet a few minutes before transferring to a wire rack.

 

Step by step:


1. In a medium bowl, whisk together flour baking powder, baking soda, cinnamon, cardamom, ginger, cloves, allspice and salt.In a mixing bowl fitted with the paddle attachment, cream the butter and sugar.While continuing to mix, add the eggs, corn syrup, and vanilla. Blend thoroughly. Gradually add the dry ingredients and mix until thoroughly combined. Chill dough 1 hour.In a small bowl, combine the cinnamon and sugar for the coating.When ready to bake, preheat oven to 375 degrees F.Using walnut-sized pieces of dough, roll them in the cinnamon sugar to coat, making sure they are completely covered.

2. Place on an un-greased cookie sheet 2 inches apart.

3. Bake for 10 to 12 minutes until puffed with surface slightly cracked.Allow to cool on cookie sheet a few minutes before transferring to a wire rack.


Nutrition Information:

Quickview
56k Calories
0.99g Protein
3g Total Fat
6g Carbs
0% Health Score
Limit These
Calories
56k
3%

Fat
3g
5%

  Saturated Fat
1g
12%

Carbohydrates
6g
2%

  Sugar
0.86g
1%

Cholesterol
15mg
5%

Sodium
70mg
3%

Get Enough Of These
Protein
0.99g
2%

Selenium
2µg
4%

Vitamin B1
0.05mg
4%

Folate
13µg
3%

Manganese
0.06mg
3%

Vitamin B2
0.04mg
3%

Phosphorus
24mg
2%

Iron
0.37mg
2%

Vitamin B3
0.4mg
2%

Vitamin A
98IU
2%

Calcium
11mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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