Ingredients:
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup (1 stick) butter, softened
1/4 cup Parisian Almond Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
2 large eggs
1 teaspoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in medium bowl. Beat 1 1/4 cups sugar, butter and Coffee-mate in large mixer bowl until combined. Beat in eggs and vanilla extract until creamy; gradually stir in flour mixture. Refrigerate dough for 1 hour.
COMBINE 2 tablespoons sugar and cinnamon in small bowl. Use a small ice cream scoop to form dough into 1 1/2-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.
BAKE for 10 to 12 minutes or until puffed and the surface is slightly cracked. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Store in airtight container for up to 1 week.
Estimated Times:
Prep Time:
25 minutes
Cooking Time:
10 minutes
Cooling Time: 60 minutes
Servings: 32
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In this recipe:
