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Diabetic Living Magazine
“Adding dried currants, dried cranberries, and peanuts to these Snickerdoodle cookies adds a new twist to the classic recipe.”
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
1Preheat oven to 400°F. In a small bowl, combine 2 tablespoons of sugar and 1 teaspoon of cinnamon; set aside.
2In 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.
3In 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.
4Drop 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 1½ cups sugar. Nutrition Per Serving with Substitute: same as below, except 89 cal., 10 g carb. Carb choices: ½.