Soft Snickerdoodles - 13g Carbs, 1g Fiber
From Better Homes and Gardens Diabetic Living
Prep Time: 20 mins
Cook Time: 8 mins
Total Time: 28 mins
3/4 cup sugar
1 1/2 tsp cinnamon, ground
1/2 cup butter
3/8 cup fresh or frozen egg product, thawed
1 tsp vanilla
1 cup flour, all-purpose
3/8 cupflour, whole-wheat
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
1/2 cup nuts, peanuts
1/2 cup currants, dried
3 oz cranberries, dried
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.
Nutritional per Serving:
96 Calories, 2g Saturated Fat, 68mg Sodium, 2g Protein,
13g Carbs, 1g Dietary Fiber, 5g Total Fat, 9mg Cholesterol
Exchanges: 1 Other Carb, 1 Fat, 1 Carb Choices