Servings and Ingredients
|6||Hy-Vee bakery snickerdoodle cookies, finely crushed|
|½ c.||Hy-Vee all-purpose flour|
|⅓ c.||Hy-Vee sugar|
|2 tsp.||Hy-Vee baking powder|
|¼ tsp.||Hy-Vee baking soda|
|⅛ tsp.||Hy-Vee salt|
|⅔ c.||plus 2 tsp Hy-Vee skim milk, divided|
|1||Hy-Vee large egg|
|2 tbsp.||Hy-Vee canola oil|
|1 ½ tsp.||Hy-Vee vanilla extract, divided|
|½ c.||Hy-Vee powdered sugar|
|1||Hy-Vee bakery snickerdoodle cookie, finely crushed, for topping|
- Preheat oven to 350 degrees. Spray an 8-by-4-inch loaf pan with non-stick cooking spray; set aside.
- Combine cookie crumbs, flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk together 2/3 cup milk, egg, oil and 1 teaspoon vanilla extract. Stir into dry ingredients until just combined. Pour into prepared pan.
- Bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
- Stir together powdered sugar, remaining 2 teaspoons milk and remaining 1/2 teaspoon vanilla. Drizzle over loaf. Sprinkle with 1 finely crushed cookie. Allow to set 10 minutes before slicing.