snickerdoodles
As it turns out, but should be really no surprise to anyone who has been following along at home, I’m not the most sane person. You see, it wasn’t enough that I baked last week in hopes to win the hearts and minds of labor and delivery nurses, I became suddenly and inexplicably worried that some of them may not enjoy chocolate or cheesecake, and preoccupied myself with providing an alternative. So, to review: I have no interest in such practical things as that will tide us over through those weeks when we have no time to cook, but I will spend my last remaining hours in the kitchen menu-planning food gifts. Totally normal, Deb. No really!
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
- 1 3/4 cups sugar, plus more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- 2 large eggs