Soft Snickerdoodles

1-1/2     Cups Sugar or sugar substitute-sugar baking blend* equivalent to 1-1/2 cups sugar
3     Teaspoons Ground Cinnamon
1     Cup Butter, softened or I Can't Believe It's Not Butter
3/4  Cup fresh or frozen egg product, thawed (Egg Beaters)
2     Teaspoons Vanilla
2     Cups All-Purpose Flour
3/4   Cup Whole Wheat Flour
2     Teaspoons Cream of Tartar
1     Teaspoon Baking Soda
1/4    Teaspoon Salt
1     Cup chopped Peanuts
1     Cup chopped Walnuts
1     Cup dried Currants
1     6-ounce package Dried Cranberries (1 cup)

*To make the cookie dough a little firmer and easier to drop, chill it for up to an hour.

1. Preheat oven to 400 degrees F. In a small bowl, combine 2 tablespoons of the sugar or sugar substitute-sugar baking blend and 1 teaspoon of the cinnamon; set aside.

2. In a large bowl, combine butter and the remaining sugar or sugar substitute-sugar baking blend; beat with an electric mixer on medium speed until combined. Add egg product and vanilla; beat until combined.

3. 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.

4. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with cinnamon-sugar mixture.

5. Bake for 7 to 8 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 60 cookies.

Test Kitchen Tip: If using a sugar substitute-sugar 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 1 1/2 cups sugar.
Nutrition Facts per cookie: 89 cal., 5 g total fat (2 g sat. fat), 9 mg chol., 68 mg sodium, 10 g carbo., 1 dietary fiber, 2 protein.Exchanges: .5 Other Carbohydrates 1 FatCarb Choices: .5

Note:Nutrition facts are based on one cookie.
Nutrition Facts Per Serving:

    * Calories96
    * Total Fat (g)5
    * Saturated Fat (g)2
    * Cholesterol (mg)9
    * Sodium (mg)68
    * Carbohydrate (g)13
    * Fiber (g)1
    * Protein (g)2
      Diabetic Exchanges
    * Other Carbohydrates (d.e.)1
    * Fat (d.e.)1