|Cinnadoodles, delicious cinnamon chip cookies.|
This plan ran a-muck when I could only find one egg in my house! Game change. I needed to take stock and go to the grocery instead to stock up on the staples that had been depleted while I was away. I got busy and made my Easter menu, grocery list, and got started, I will have to shop for Easter basket items yet and fresh produce but that will be for tomorrow.
Easter Dinner Menu for Eleven:
Fresh Green Beans and Tiny Potatoes
Assorted Fresh Fruit Platter
Hot Rolls with Butter
Red Velvet Cake
I have just finished the Cinnadoodles and they are wonderful!
1/2 C. soft butter
1/2 C. coconut oil (or other shortening of your choice)
1 1/2 C. sugar
2 large eggs
2 3/4 C. flour
2 t. cream of tarter
1 t. soda
1/4 t. kosher salt
16 Oz. cinnamon chips (The best ones are ordered from King Arthur.)
Preheat the oven to 400 degrees F. and prepare the cookie sheets with parchment or silpat mats and set them aside.
Combine in a large bowl the butter, coconut oil, sugar, and eggs beating until light and fluffy with an electric mixer. Turn the mixer to it's lowest speed and add in the flour, cream of tarter, soda, and salt very gradually until just blended. Stir in the cinnamon chips.
Drop by teaspoons full onto the prepared pans. Use your fingers to push them into semi uniform mounds. Bake for 9 minutes on the center rack of the oven. Let them sit a minute or two after removing from the oven to cool before removing them from the pans to finish cooling.
Yield about 5 dozen cinnamon chip cookies laced with chips that melt in your mouth!
Note: Coconut oil is solid until 76 degrees so it looks just like regular shortening.
Tomorrow I will bake the cake, boil the eggs, and shop for the fresh produce and Easter candy.