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Cinnamon Snail Cookies |
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Nutrients per serving |
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n/a |
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Calories |
230 |
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Fat |
9 g |
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Saturated |
1 g |
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+ trans |
0 g |
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Sodium |
35 mg |
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Carbohydrate |
34 g |
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Fibre |
1 g |
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Sugars |
18 g |
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Protein |
3 g |
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3 ¼ cups |
all-purpose flour |
800 mL |
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2 tbsp |
ground cinnamon, divided |
30 mL |
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2 tsp |
baking powder |
10 mL |
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½ tsp |
ground ginger |
2 mL |
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½ tsp |
ground nutmeg |
2 mL |
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3 |
eggs |
3 |
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¾ cup |
vegetable oil |
175 mL |
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1 tsp |
pure vanilla extract |
5 mL |
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1 ¾ cups |
granulated sugar, divided |
425 mL |
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All-purpose flour for dusting |
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Preheat oven to 375°F (190°C). Place flour, 2 tsp (10 mL) cinnamon, baking powder, ginger and nutmeg in a bowl; stir until well combined. Whisk together eggs, oil, vanilla and 1 cup (250 mL) of the sugar in another bowl. Stir dry ingredients into wet ingredients to form soft dough. In a shallow bowl or pie plate, combine remaining sugar and cinnamon. Roll spoonfuls (about 1 tbsp/15 mL) of dough into a 5-inch (12.5 cm) pencil shape on a flour-dusted surface. Roll dough in cinnamon sugar, then roll up in a spiral shape to form a snail leaving about a 1 1/2-inch (4 cm) straight section for the neck and head. Place on parchment-lined baking sheets, at least 1 1/2-inch (4 cm) apart. Bake one sheet at a time about 12 to 14 minutes.
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