EASY SNICKERDOODLES RECIPE RECIPES

Steps:

• Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. 
• In a separate bowl using a hand mixer, beat butter with 1 cup granulated sugar and the brown sugar until light and fluffy, about 2 minutes. 
• Add the eggs, one at a time and beat to combine. Fold dry ingredients in until combined. 
• In a shallow bowl, combine remaining ¼ cup of sugar with cinnamon. 
• Using a medium cookie scoop, scoop and roll the dough into 1 1/2"-inch balls, then roll balls in cinnamon sugar. Arrange about 2" apart on prepared baking sheets. 
• Bake until the cookies begin to crack, about 12 minutes. Let cool on the trays 5 minutes, then use a thin metal spatula to transfer cookies to a wire rack to cool completely.

Steps:

• Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
• Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.