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Soft Snickerdoodles
from: DoonaperSoft Snickerdoodles
Ingredients:
- 1 Tbsp. sugar
- ½ tsp. cinnamon
- ½ cup butter,
1 stick - ½ cup and 3
Tbsp. sugar - ¼ cup and 2 Tbsp.
egg substitute - 1 tsp. vanilla
- 1 cup
all-purpose flour - ¼ cup and 2
Tbsp. whole wheat flour - ½ tsp. baking
soda - ¼ tsp. salt
- 1 tsp. cream of
tartar - 1 tsp. cinnamon
- ¼ cup chopped peanuts
- ¼ cup currants
- ¼ cup sweetened
dried cranberries - vegetable oil
cooking spray
- Preheat oven to 400°.
Procedure:
- In shallow bowl, combine 1tablespoon
sugar and ½ teaspoon cinnamon; set aside. - Cream butter and sugar. Add egg and
vanilla. - In a separate bowl, sift together
the white flour, baking soda, salt, cream of tartar, and 1 teaspoon of
cinnamon. Stir in the wheat flour
with a fork until blended. - Add the sifted ingredients to the
creamed mixture; beat until well blended. - Separate dough into two parts. In
one bowl, stir in peanuts, currants, and cranberries. In another bowl,
keep one part dough plain. - Shape generous teaspoons of dough
into 1-inch balls with a spoon and roll in the cinnamon-sugar mixture.
Place in a large bowl; refrigerate for 20 minutes. - Lightly coat two baking sheets with
cooking spray. Place coated dough 2 inches apart on the prepared baking
sheet. - Bake for 6-8 minutes or until
lightly browned. Remove to wire cooling racks.
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