Nutrition per serving may change if servings are adjusted.
1½ cups sugar or substitute-sugar baking blend equivalent to 1- ½ cups sugar (see Tip)
3 teaspoons ground cinnamon
1 cup butter, softened
¾ cup fresh or frozen egg product, thawed
2 teaspoons vanilla
2 cups all-purpose flour
¾ cup whole-wheat flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup peanuts, chopped
1 cup dried currants
1 cup dried cranberries
Preheat oven to 400°F. In a small bowl, combine 2 tablespoons of sugar and 1 teaspoon of cinnamon; set aside.
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® Sugar Blend for Baking or Equal® Sugar Light. Be sure to use package directions to determine product amount equivalent to 1½ cups sugar. Nutrition Per Serving with Substitute: same as below, except 89 cal., 10 g carb. Carb choices: ½.