Snicker Doodles Cranberry Recipe

Snickerdoodles Ingredients

¼ cup whole wheat flour
½ cup all purpose flour
½ cup peanuts, chopped
2/3 cup sugar
¼ cup frozen or fresh egg product, thawed
¼ cup softened butter
½ teaspoon cream of tartar
¾ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon baking soda
A pinch of salt
¼ cup dried currants
1 ½ ounce cranberries, dried

Method:

1. Preheat your oven to 400 degree Fahrenheit. Combine the 1 tablespoon of sugar along with the ½ teaspoon cinnamon in a small bowl. Set this bowl aside.
2. Combine the remaining sugar along with the butter in another large bowl. Using an electric beater, beat the butter and sugar mixture on medium speed until it is well combined. Stir in the egg product and vanilla essence and continue beating until all the ingredients are thoroughly combined.
3. Combine the whole wheat flour, all purpose flour, the remaining 1 teaspoon cinnamon, cream of tartar, baking soda and salt in a medium bowl. Add this flour mixture to the beaten sugar and butter mixture and beat further until all the ingredients are mixed well. Lastly add the currants, dried cranberries and peanuts to the mixture and stir well.
4. Drop this mixture using a round spoon on an ungreased cookie sheet. Don’t crowd the mixture; leave at least a 2 inch gap between each spoonful of the watery dough.
5. Sprinkle the individual unbaked spoonfuls with cinnamon sugar mixture and place the cookie sheet in the preheated oven. Bake for about 6 to 8 minutes or until they turn light brown in color. Transfer the snicker doodles on a wire rack to cool. You can serve the soft snickerdoodles either warm or cold. This recipe will provide 15 servings.

Health Tip:

• Soft snickerdoodles is a low calorie, diabetes friendly recipe which provides about 96 calories, 2 gm proteins, 13 gm carbohydrates, 1 gm dietary fiber and 5 gm total fat per serving.
• Like total fats, this recipe does not provide significant amounts of saturated fats and cholesterol (2 gm saturated fat and 9 mg cholesterol per serving). Also the sodium content of this recipe is low (68 mg per serving). Thus this recipe can also be considered to be heart friendly.
• You may substitute the table sugar with a sugar substitute. This little change will help to decrease the total calories as well as total carbohydrates, especially simple sugars of this recipe. However make sure to read the instructions on the package of the sugar substitute and use only the amounts equivalent to 2/3 cup sugar.
• You may use any nuts of your choice like cashew nuts, almonds, pistachio nuts or walnuts in place of pecans for variation.