Recipes

Cakes, Cookies and Other Desserts

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Snickerdoodles

Ingredients:

• Cookies:
  • 1/2 cup less-fat canola margarine (with 8 grams of fat per tablespoon)
  • 1/4 cup light corn syrup
  • 1/4 cup light cream cheese
  • 1 1/4 cup sugar (if you like, substitute Splenda for 1/2 cup of the sugar)
  • 1 large egg (use higher omega-3 eggs if available)
  • 2 egg whites or 1/4 cup egg substitute
  • 2 teaspoons double-strength vanilla extract (or use regular)
  • 2 3/4 cup unbleached flour (substitute whole-wheat flour for 1 1/4 cups of this, if desired)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
• Topping:
  • 3 tablespoons white sugar
  • 3 teaspoons ground cinnamon

Preparation:

1. Preheat oven to 400 degrees. Coat a cookie sheet with canola cooking spray, or line with a sheet of parchment paper.
2. Cream together butter, corn syrup, cream cheese, and 1 1/4 cups sugar with a mixer on medium speed. Add the egg, egg whites or egg substitute, and vanilla, and beat until blended.
3. 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.
4. Add the 3 tablespoons sugar and cinnamon to small, shallow bowl and blend well.
5. Use a measuring cup or cookie scoop (1/8 level cup or level cookie scoop) to form balls of dough, and roll each generously in the cinnamon-sugar mixture. Place on a cookie sheet, 2 inches apart. Bake about 8 minutes or until set, but not too hard. Remove immediately from cookie sheet.

Yield:
3 dozen cookies

Nutritional Information:
Per cookie (using part Splenda and whole-wheat flour): 80 calories, 2 g protein, 13.5 g carbohydrate, 2 g fat (0.7 g saturated fat), 7 mg cholesterol, 0.6 g fiber, 85 mg sodium. Calories from fat: 23%.

© 2006 Elaine Magee