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.

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.

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.

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

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

If using a sugar substitute-sugar baking blend, we recommend Splenda Sugar Blend for Baking or Equal Sugar Light. Be sure to use package directions to determine product amount equivalent to 1 1/2 cups sugar. Nutrition Facts per cookie: 89 cal., 5 g total fat (2 g sat. fat), 9 mg chol., 68 mg sodium, 10 g carbo., 1 dietary fiber, 2 protein.Exchanges: .5 Other Carbohydrates 1 FatCarb Choices: .5

Nutrition facts are based on one cookie.