Butterscotch Snickerdoodles |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 48 |
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This recipe is a combination of the traditional Snickerdoodle recipe and my mother's best spritz recipe. Everyone comments on the unique combination of ingredients. Ingredients:
1 cup butter, softened |
1/3 cup canola oil |
1-1/4 cups sugar |
1/3 cup confectioners' sugar |
2 eggs |
3 tablespoons plain yogurt |
1-1/2 teaspoons almond extract |
1/8 teaspoon lemon extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1 cup king arthur premium 100% whole wheat flour |
1 teaspoon cream of tartar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butterscotch chips |
1/2 cup chopped almonds |
additional sugar |
Directions:
1. In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in butterscotch chips and almonds.
2. Roll into 1-in. balls, then in sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen.
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