Title: Whole Wheat Snickerdoodles
Categories: Cookie
Yield: 1 Servings

1 1/2	c	Sugar
1/2	c	Marg. or butter, softened
1	ts	Vanilla
2		Eggs
1 3/4	c	All purpose flour
1	c	Whole wheat flour
1	ts	Cream of tartar
1/2	ts	Baking soda
1/4	ts	Salt
2	tb	Sugar
2	ts	Cinnamon

Heat oven to 400 F. In large bowl, beat 1 1/2 cups and margarine until light and fluffy. Add vanilla and eggs, blend well. Add all purpose flour, whole wheat flour, cream of tartar, baking soda and salt; mix well. In small bowl, combine sugar and cinnamon. Shape dough into 1" balls; roll balls in sugar-cinnamon mixture. Place 2" apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Immediately remove from cookie sheets. Makes 4 dozen. Per cookie: 70 calories, 1 g. protein, 12 g. carbohydrate, 2 g. fat, 9 mg. cholesterol, 50 mg. sodium, 30 mg. potassium. Exchanges: 1/2 starch, 1/2 fat.

Pillsbury Healthy-Baking, 1994, ISBN 0-670-85723-8. From: Val Campbell

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