Source: dlife

A traditional New England cookie made with flour, nuts, and dried fruits.

Servings

1.5 cup sugar , divided
1 tbsp ground cinnamon
1 cup salted butter , softened
0.75 cup liquid egg substitute
2 tsp vanilla extract
2 cup white all purpose flour
0.75 cup whole wheat flour
1 tsp baking soda
0.5 tsp salt
2 tsp cream of tartar
2 tsp ground cinnamon
1 cup peanuts , chopped
1 cup dried currants
1 cup Cranberries, dried, sweetened
1 oz cooking spray

1 In a shallow bowl, combine 2 tablespoons sugar and 1 teaspoon cinnamon; set aside.
2 With an electric mixer beat the butter and 1 1/3 cups sugar; add the egg substitute and vanilla extract.
3 In a separate bowl, sift together the flours, baking soda, salt, cream of tartar, and 2 teaspoons cinnamon. Add the sifted ingredients to the creamed mixture; stir or beat until well blended. Stir in the peanuts, currants, and cranberries.
4 Shape generous teaspoons of dough into 1-inch balls and roll in the cinnamon-sugar mixture. Place in a large bowl; refrigerate for one hour.
5 Preheat oven to 400 degrees F. Lightly coat 2 cookie sheets with the cooking spray. Place the cinnamon-sugar coated balls 2 inches apart on the prepared cookie sheets. Bake the snickerdoodles for 6 to 8 minutes or until lightly browned. Remove to wire racks to cool.

You may eliminate 1/2 of the dried fruit for the sake of saving on carbohydrates and calories.