Low-fat snickerdoodles

Yield: 1 Servings

Measure Ingredient
1½ cup Sugar
½ cup Fleischmann's Light Taste margarine
1 teaspoon Vanilla
½ cup Egg Beaters 99% egg subst.
2¾ cup Flour
1 teaspoon Cream of tartar
½ teaspoon Baking soda
¼ teaspoon Salt
2 tablespoons Sugar
2 teaspoons Cinnamon

Beat 1½ cups sugar and margarine until light. Beat in vanilla and egg substitute. Stir in flour, cream of tartar, soda and salt. Chill dough approximately 1 - 2 hours.

Combine 2 tbsp sugar and cinnamon. Shape dough into 48 - 1 inch balls.

Roll in sugar/cinnamon mixture. Place balls on cookie sheets that have been sprayed with Pam. Bake at 400 for 8 to 10 minutes. Cool on wire racks. These cookies freeze well. Per cookie: 65½ cal, 1⅖ g fat, 43 mg sodium Yield: 48 cookies You can use regular margarine & 2 eggs if desired. The cookies won't be as soft though. I've actually made them both ways & the low-fat version is the favorite.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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