Soft Snickerdoodles

By sandiB2010

Ingredients

• 1 1/2 cups sugar or sugar substitute-sugar baking blend* equivalent to 1-1/2 cups sugar
• 3 teaspoons ground cinnamon
• 1 cup butter, softened
• 3/4 cup fresh or frozen egg product, thawed
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped peanuts
• 1 cup dried currants
• 1 6 ounce package dried cranberries (1 cup)

Details

Servings 1
Adapted from diabeticlivingonline.com

Preparation

Step 1

1.
Preheat oven to 400 degrees F. In a small bowl, combine 2 tablespoons of the sugar or sugar substitute-sugar baking blend and 1 teaspoon of the cinnamon; set aside.

2.
In a large bowl, combine butter and the remaining sugar or sugar substitute-sugar baking blend; beat with an electric mixer on medium speed until combined. Add egg product and vanilla; beat until combined.

3.
In a medium bowl, combine all-purpose flour, whole wheat flour, cream of tartar, baking soda, salt, and the remaining 2 teaspoons cinnamon. Add to beaten mixture; beat until well mixed. Stir in the peanuts, currants, and cranberries.

4.
Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with cinnamon-sugar mixture.

5.
Bake for 7 to 8 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 60 cookies.