Soft Snickerdoodles

Serving 60

1 1/2 cups sugar
3 teaspoons ground cinnamon
1 cup butter, softened
3/4 cup refrigerated egg product
2 tsp vanilla
2 cups all-purpose flour
3/4 cups whole wheat flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt, optional
1 cup chopped peanuts, optional
1 cup dried currants, optional
1 cup dried cranberries, optional

1.  Preheat oven to 400 degrees.  In a small bowl, combine 2 tbsp of the sugar and 1 tsp of the cinnamon; set aside.
2.  In a large bowl, combine butter and the remaining sugar; beat with an electric mixer on medium speed until combined.  Add egg and vanilla; beat until combined.
3.  In a medium bowl, stir together flours, cream of tartar, baking soda, the remaining 2 tsp cinnamon, and 1/4 tsp salt.  Add to beaten mixture; beat until mixed.  Stir in peanuts, currants, and cranberries.
4.  Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.  Sprinkle with cinnamon-sugar mixture.
5.  Bake for 8 minutes or until light brown.  Transfer cookies to wire rack; cool.

96 Calories per cookie

From Better Holmes and Gardens Low Calorie Magazine 2012