Nicoles Snickerscotti® Cookie

Crunchy Snickerdoodle Biscotti.

Ingredients

• 1 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 3/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup cinnamon sugar

Instructions

Servings 26

Preheat oven to 400 degrees. Place rack in center of oven.

1. Cream together softened butter and sugar. Add eggs and beat on low speed until well blended. Sift together flour, baking powder and salt.
2. Stir the dry ingredients into the butter mixture just until blended and form into a soft ball. If it’s too sticky to handle cool in the refrigerator for a few minutes.
3. Line a 10″ x 14″ cookie sheet with parchment paper. Press the cookie dough by hand onto the pan or use a small roller. It doesn’t have to be perfect! The less you handle it the better.
4. Make a cinnamon sugar mix with 1/3 cup sugar and 2 teaspoons of cinnamon. The ratio of sugar to cinnamon is a personal perference as some like more cinnamon. Sprinkle across dough evenly.
5. Bake for 12 minutes and remove from oven. While still in the pan carefully cut into 1″ strips and then in half down the center to create 24 – 26 pieces. Using a spatula nudge them a part a little and return to the oven for 10 more minutes.
6. Turn off the oven and remove the cookies. Allow to cool 5 minutes.
7. Transfer to a wire rack and return to the warm oven for another 10 minutes or so to dry. You may want to place a cookie sheet under the rack to keep the sugar from making a mess in your oven.
8. Cool completely before storing.

Enjoy!

Snickerscotti®