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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Snickerdoodles

Source: dlife

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

Nutrition Facts

Makes 60 servings
Amount Per Serving

Calories	90.6

Total Carbs	11.9 g

Dietary Fiber	0.9 g

Sugars	6.5 g

Total Fat	4.8 g

Saturated Fat	2.1 g

Unsaturated Fat	0.6 g

Potassium	48.0 mg

Protein	1.4 g

Sodium	62.4 mg

Dietary Exchanges 4.8 Fat, 0.2 Fruits, 0.2 Other Carbs, 0.3 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup sugar 1.0
1 tbsp ground cinnamon 1.0
1 cup salted butter 0.75
0 3/4 cup liquid egg substitute 2.0
2 tsp vanilla extract 2.0
2 cup white all purpose flour 0.75
0 3/4 cup whole wheat flour 1.0
1 tsp baking soda 0.5
0 1/2 tsp salt 2.0
2 tsp cream of tartar 2.0
2 tsp ground cinnamon 1.0
1 cup peanuts 1.0
1 cup dried currants 1.0
1 cup Cranberries, dried, sweetened 1.0
1 oz cooking spray

Directions

In a shallow bowl, combine 2 tablespoons sugar and 1 teaspoon cinnamon; set aside.
With an electric mixer beat the butter and 1 1/3 cups sugar; add the egg substitute and vanilla extract.
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.
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.
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.