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Soft Snickerdoodles

from: Doonaper

Soft 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

 Preparation:

• Preheat oven to 400°. 

Procedure:

1. In shallow bowl, combine 1tablespoon
   sugar and ½ teaspoon cinnamon; set aside.


2. Cream butter and sugar. Add egg and
   vanilla.


3. 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.


4. Add the sifted ingredients to the
   creamed mixture; beat until well blended.


5. Separate dough into two parts. In
   one bowl, stir in peanuts, currants, and cranberries. In another bowl,
   keep one part dough plain.


6. 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.


7. Lightly coat two baking sheets with
   cooking spray. Place coated dough 2 inches apart on the prepared baking
   sheet.


8. Bake for 6-8 minutes or until
   lightly browned. Remove to wire cooling racks.

 

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