Soft Snickerdoodles
From: Diabetic LivingAdding dried currants, dried cranberries, and peanuts to these cookies adds a new twist to the classic recipe.
Servings: Makes about 60 cookies.
Prep: 25 mins
Total: 32 mins
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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)
Directions
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.
Test Kitchen Tip
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
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
Note
Nutrition facts are based on one cookie.
Nutrition facts are based on one cookie.
Nutrition Facts
Calories 96, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 9 mg, Sodium 68 mg, Carbohydrate 13 g, Fiber 1 g, Protein 2 g. Exchanges: Other Carbohydrate 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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