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Source: dlife

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

Prep Time: 40 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
1 Fat , 1/2 Fruits , 1/2 Other Carbs , 1/2 Starch , 1/2 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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1 1/2 cup  sugar
1 tbsp  ground cinnamon
1 cup  salted butter
0 3/4 cup  liquid egg substitute
2 tsp  vanilla extract
2 cup  white all purpose flour
0 3/4 cup  whole wheat flour
1 tsp  baking soda
0 1/2 tsp  salt
2 tsp  cream of tartar
2 tsp  ground cinnamon
1 cup  peanuts
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.

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