Categories: Cookies
Ingredients
- 1 package containing 10 taco-sized (8-inch) flour tortillas
- 3 teaspoons ground cinnamon
- 1/2 cup white sugar
- 1/2 cup salted butter
Directions
-
Preheat oven to 350°F, rack in the middle position.
-
Prepare a baking sheet or a cookie sheet by lining it with parchment paper.
-
Cut each tortilla into 8 equal pieces.
-
Place the cinnamon in a shallow bowl on the counter.
-
Add the white granulated sugar to the bowl and mix them together with a fork.
-
Place the half-cup of salted butter in a second shallow bowl that is microwave-safe.
-
Heat the butter on HIGH in the microwave for 30 seconds. Check it see if your butter i smelted. If it is, leave the bowl in the microwave. If it isn’t heat it for another 15 seconds on HIGH.
-
Take the bowl out of the microwave and set it on your kitchen counter next to the bowl with the cinnamon and sugar mixture.
-
Move the prepared cookie sheet next to the bowls for easy access.
-
Dip each flour tortilla piece into the bowl with the melted butter. Be sure to coat both sides of the piece.
-
Take the piece out of the butter bowl and dip it in the bowl with the cinnamon and sugar. Again, be sure to coat both sides with the cinnamon and sugar mixture.
-
Do this for all of your flour tortilla pieces.
-
When all of your tortilla pieces have been coated with butter, the cinnamon and sugar mixture, and placed on the cookie sheet, you are ready to bake them.
-
Bake the Tortilla Snickerdoodle Cookies at 350°F for approximately 10 to 12 minutes or until they are a nice golden brown. (My cookies took the full 12 minutes.)
-
Take the cookie sheet out of the oven, place it on a cold stovetop burner or a wire rack on the counter, and let your delicious snack cookies cook thoroughly. Then take them of the parchment paper and serve them.
-
If there are leftover Tortilla Snickerdoodle Cookies store them in a cool, dry place.