SNICKERDOODLE FLOWERS

Snickerdoodle Flowers image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 35m

Yield 20

Number Of Ingredients 7

1 cup butter or margarine, softened
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
2 tablespoons coarse sugar

Steps:

Heat oven to 350°F. In large bowl, beat butter, granulated sugar, cinnamon, nutmeg and vanilla with spoon until blended. Stir in flour until blended.
On lightly floured surface, roll dough to 1/2-inch thickness. Cut into small flower shapes with knife or 2-inch cookie cutter. Place 1/2 inch apart on ungreased cookie sheet. Sprinkle with coarse sugar.
Bake 16 to 18 minutes or until set. Immediately remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 70 mg