Cinnamon Tea Biscuits Recipe For Weight Watchers

Ingredient:

1 cup plus 2 tbsp all-purpose flour
1/4 tsp each baking soda and cream of tartar
1/4 cup plus 2 tsp granulated sugar, divided
2 tbsp reduced-calorie-margarine (tub)
1 tbsp sweet whipped butter
1 egg
1/2 tsp vanilla extract
1/4 tsp ground cinnamon

Method:

Preheat oven to 375 degree F. On sheet of wax paper or a paper plate sift together flour, baking soda, and cream of tartar; set aside.

Using electric mixer on high speed, in large mixing bowl cream 1/4 cup sugar, the margarine, and butter; add egg and vanilla and beat until light and fluffy, about 1 minute. Using electric mixer on low speed, gradually beat in flour mixture.

Cover with plastic wrap and refrigerate for 30 minutes.

Spray cookie sheet with nonstick cooking spray. Using half of dough, divide dough into 9 equal portions and using hands, shape each portion into a ball. On sheet of wax paper combing remaining 2 teaspoons sugar and the cinnamon; lightly roll dough balls in half of the sugar mixture, reserving remaining mixture. Arrange balls on cookie sheet, leaving a space of about 1 inch between each. Bake until biscuits are lightly browned and firm to the touch, 8 to 10 minutes.

Transfer to wire rack and let cool. Repeat procedure with remaining dough and sugar mixture, making 9 more biscuits.

Note:

Both cinnamon and its relative, cassia, come from the inner bark of evergreen trees. Most of the "cinnamon" sold in this part of the world is really cassia. To be assured of potent dried spices and herbs, label containers with the date purchased, store them in cool dark place, and keep no longer than 6 months.