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11

Cinnamon Crunch Cookies

0 Ratings

0 Comments

Prep 20 min
Total 1 hr 10 min
Ingredients 6
Servings 24

Mix 'em up with what's on hand. These spicy little cookies melt in your mouth! MORE+ LESS-

Bake-Off® Contest 47, 2014

Donna Scarano

East Hanover, New Jersey

Ingredients

roll Pillsbury™ refrigerated sugar cookie dough

3/4

cup Cheerios™ cereal, finely crushed

tablespoons Pillsbury BEST® All Purpose Unbleached Flour

teaspoon Watkins™ Ground Saigon Cinnamon

teaspoon Watkins™ Imitation Vanilla Extract

cup powdered sugar

Steps

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1

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheet with Reynolds® Parchment Paper.
2

In large bowl, break up cookie dough. Add remaining ingredients except powdered sugar. Mix with wooden spoon, or knead with hands until well blended. Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on cookie sheet.
3

Bake 12 to 18 minutes or until tops are set. Cool 5 minutes. In small bowl, place powdered sugar; roll cookies in powdered sugar to coat. Cool completely on cooling rack, about 15 minutes. Roll in powdered sugar again. Store loosely covered.

Expert Tips

To crush cereal, place cereal in resealable food-storage plastic bag; crush with rolling pin.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 110
Calories from Fat: 30

% Daily Value

Total Fat: 3 1/2g; 5%
Saturated Fat 1g 5% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 70mg; 3%
Potassium: 5mg; 0%
Total Carbohydrate: 18g; 6%
Dietary Fiber 0g 0% Sugars 12g
Protein: 0g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;