Title: Whole Wheat Snickerdoodles
Categories: Cookies
Yield: 60 servings
1 1/2 c Granulated sugar
1/2 c Butter or margarine;
-softened
1 ts Vanilla extract
2 Eggs
1 c All-purpose flour; or
-unbleached
1 c Whole wheat flour
1 ts Cream of tartar
1/2 ts Baking soda
1/4 ts Salt
2 tb Granulated sugar; mixed with
2 ts Ground cinnamon
Recipe by: Pillsbury, Cookies, Brownies & Bars, 1991
Preheat oven to 350 degrees. In a large bowl, beat the sugar and
margarine until light and fluffy. Add the vanilla extract and eggs; blend
well. Lightly spoon flour into measuring cup; level off. Stir in the
flours, cream of tartar, baking soda and salt; mix well. Shape the dough
into 1-inch balls; roll in the cinnamon-sugar. Place 2 inches apart on
ungreased cookie sheets. Bake for 10 to 14 minutes, or until set.
Immediately remove from the cookie sheets. Cool completely.
Penny Halsey (ATBN65B). Nutrition Analysis: 50 calories, 1g protein, 9g
carbohydrate, 2g fat, 7mg cholesterol, 40mg sodium.
