Adding dried currants, dried cranberries, and peanuts to these Snickerdoodle cookies adds a new twist to the classic recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 400 degrees F. In a small bowl, combine 2 tablespoons of sugar and 1 teaspoon of cinnamon; set aside.

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  • 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.

Tips

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.

Nutrition Facts

96 calories; 4.6 g total fat; 1.9 g saturated fat; 9 mg cholesterol; 68 mg sodium. 73 mg potassium; 12.8 g carbohydrates; 0.9 g fiber; 8 g sugar; 1.7 g protein; 140 IU vitamin a iu; 15 mcg folate; 8 mg calcium; 8 mg magnesium;