Lightened Up Snickerdoodles
Source of Recipe
"Recipe Doctor" -- I made a change or two!
List of Ingredients
1/2 cup light margarine
1/4 cup light corn syrup
1/4 cup light cream cheese
3/4 cup sugar
1/2 cup Splenda
1 egg
2 egg whites
2 teaspoons vanilla
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
Recipe
Coat a thick cookie sheet with canola cooking spray. Cream together butter, corn syrup, cream cheese, Splenda and 3/4 cups sugar in mixer on medium speed. Add the egg, egg whites and the vanilla and beat until blended. Add the flour, cream of tartar, soda and salt to mixing bowl. Beat on low speed to form a dough. Refrigerate for 2 hours or until firm enough to handle.
Preheat oven to 400�. Add 3 Tbsp. sugar and cinnamon to small, shallow bowl and blend well.
Use a cookie scoop (1/8 level cup or heaping tablespoon) to form cookie balls and roll each generously in the cinnamon sugar mixture. Place on cookie sheet, 2 inches apart. Bake at 400� about 8 minutes or until set, but not too hard. Remove immediately from cookie sheet.
36 cookies
Per Serving: 80 Calories; 2g Fat (19.4% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : I found it easier to drop the dough into the cinnamon sugar, coat them, then roll into balls. It was too sticky to roll successfully uncoated.
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