Ingredients
Splenda® Sugar Blend for Baking or
Equal® Sugar Light equivalent to 1-1/2 cups sugar
3 tsp ground cinnamon
1 cup butter, softened
3/4 cup fresh or frozen egg product, thawed
2 tsp vanilla extract
2 cups all-purpose flour
3/4 cup whole wheat flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup chopped peanuts
1 cup dried currants
1 (6 oz) pkg. dried cranberries(1 cup)
Directions:
1. Preheat oven to 400 F. In a small bowl, combine 2 tbsp of the sugar baking blend and 1 tsp of the cinnamon; set aside.
2. n a large bowl, combine butter and the remaining sugar baking blend; beat with an electric mixer on medium speed until combined. Add egg product and vanilla; beat until combined.
3. In a medium bowl, combine all-purpose flour, whole wheat flour, cream of tartar, baking soda, salt and the remaining 2 tsp cinnamon. Add to beaten mixture; beat until well mixed. Stir in the peanuts, currants and cranberries.
4. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with cinnamon-sugar mixture.
5. Bake for 7 to 8 minutes or until lightly browned. Transfer to wire racks; let cool.
Yield: 60 Cookies
Serving Size: 1 per serving
Weight Watchers PointsPlus+ = 2
Nutritional Information:
Calories: 89, Fat 5g, Cholesterol 9mg, Sodium 89mg, Carbohydrates 10g, Fiber 1g, Protein 2g
Equal® Sugar Light equivalent to 1-1/2 cups sugar
3 tsp ground cinnamon
1 cup butter, softened
3/4 cup fresh or frozen egg product, thawed
2 tsp vanilla extract
2 cups all-purpose flour
3/4 cup whole wheat flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup chopped peanuts
1 cup dried currants
1 (6 oz) pkg. dried cranberries(1 cup)
Directions:
1. Preheat oven to 400 F. In a small bowl, combine 2 tbsp of the sugar baking blend and 1 tsp of the cinnamon; set aside.
2. n a large bowl, combine butter and the remaining sugar baking blend; beat with an electric mixer on medium speed until combined. Add egg product and vanilla; beat until combined.
3. In a medium bowl, combine all-purpose flour, whole wheat flour, cream of tartar, baking soda, salt and the remaining 2 tsp cinnamon. Add to beaten mixture; beat until well mixed. Stir in the peanuts, currants and cranberries.
4. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with cinnamon-sugar mixture.
5. Bake for 7 to 8 minutes or until lightly browned. Transfer to wire racks; let cool.
Yield: 60 Cookies
Serving Size: 1 per serving
Weight Watchers PointsPlus+ = 2
Nutritional Information:
Calories: 89, Fat 5g, Cholesterol 9mg, Sodium 89mg, Carbohydrates 10g, Fiber 1g, Protein 2g
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