Snickerdoodles

Snickerdoodles

3 ¾ cups (900 ml) all-purpose flour

? ml = 3.75 cup x [240 ml/1 cup] = 900 ml

1/2 teaspoon (2.5 ml) baking soda

? ml = ½ teaspoon x [5 ml/1 teaspoon] = 2.5 ml

1/2 teaspoon (2.5 ml) cream of tartar

? ml = ½ teaspoon x [5 ml/1 teaspoon] = 2.5 ml

1 cup (240 ml) butter or margarine

? ml = 1 cup x [240 ml/1 cup] = 240 ml

2 cups (480 ml) sugar

? ml = 2 cup x [240 ml/1 cup] = 480 ml

2 eggs

¼ cup (60 ml) milk

                ?ml = ¼ cup x [240 ml/1 cup] = 60 ml

1 teaspoon (5 ml) vanilla

? ml = 1 teaspoon x [5 ml/1 teaspoon] = 5 ml

3 tablespoons (45 ml) sugar

                ? ml = 1 tablespoon x [15 ml/1 tablespoon] = 45 ml

1 teaspoon (5 ml) ground cinnamon

? ml = 1 teaspoon x [5 ml/1 teaspoon] = 5 ml

Grease cookie sheet. Stir together flour, soda, cream of tartar, and ½ teaspoon (2.5 ml) salt. Beat butter for 30 seconds; add the 2 cups (480 ml) sugar and beat till fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Form dough into 1-inch (2.5 cm) balls; roll in a mixture of the 3 tablespoons (45 ml) sugar and the cinnamon. Place balls 2 inches (5 cm) apart on a cookie sheet; flatten slightly with the bottom of a drinking glass. Bake in a 375 degrees Fahrenheit (190 degrees Celsius) oven about 8 minutes or till light golden.

1/2 teaspoon (2.5 ml) salt

? ml = ½ teaspoon x [5 ml/1 teaspoon] = 2.5 ml

1 inch (2.5 cm) balls

                ? cm = 1 inch x [2.5 cm/1 inch] = 2.5 cm

2 inches (2.5 cm) apart

                ? cm = 2 inch x [2.5 cm/1 inch] = 5 cm

? degrees Celsius = (375 degrees Fahrenheit-32) x 5/9 = 190 degrees Celsius

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