Snickerdoodles

Recipe By :JoAnna M. Lund

2 Points Per Serving

1 1/2 cups all-purpose flour

1 teaspoon cream of tartar

3/4 cup pourable Sugar Twin -- plus

2 tablespoons pourable Sugar Twin -- divided, see directions

1/4 cup reduced-calorie margarine

1/4 cup Land O Lakes no-fat sour cream

1 egg or equivalent in egg substitute

1 teaspoon ground cinnamon

1. Preheat oven to 400º F. Spray 2 baking sheets with butter-flavored cooking spray. In a medium bowl, combine flour, cream of tartar, and baking soda. In a large bowl, combine 3/4 cup Sugar Twin, margarine, sour cream, and egg. Add flour mixture. Mix gently just to combine. In a small bowl, combine remaining 2 teaspoons Sugar Twin and cinnamon. Using a tablespoon, shape dough into 24 (1") balls. Roll each ball into cinnamon mixture. Place cookies on prepared baking sheets. Flatten each cookie with the bottom of a glass. Bake for 5 to 7 minutes. Place baking sheets on wire racks and let set for 3 minutes. Remove cookies from baking sheets and continue cooling on wire racks. Serves 8 (3 each). HINT: Bakes best one sheet at a time.

Yield: "21 cookies"

Serving size (3 cookies)

According to the cookbook: Per serving: 115 Cal, 3g Fat, 3g Pro, 19g Carb, 125mg Sod, 18mg Calc, 1g Fib Healthy Exchanges: 1 Bread, 3/4 Fat, 1/4 Slider, 5 Opt. Cal. Diabetic Exchanges: 1 Starch, 1 Fat Weight Watcher Points: 2

Source: "Home For The Holidays Cookbooklet, page 57" Copyright: "Healthy Exchanges, Inc. 1998"

Submitted by Carolyn and shared by Pamela S.