Preheat oven to 400 degrees F. In a small bowl, combine 2 tablespoons of sugar and 1 teaspoon of cinnamon; set aside.Advertisement
In a large bowl, combine butter and the remaining sugar; 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.
Tip: If using a sugar substitute baking blend, we recommend Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Light. Be sure to use package directions to determine product amount equivalent to 1 1/2 cups sugar. Nutrition Per Serving with Substitute: same as below, except 89 cal., 10 g carb. Carb choices: 1/2.
1 fat, 1 other carbohydrate