Whole Wheat Snickerdoodles

1 1/2 c Granulated sugar

1/2 c Butter or margarine;

-softened 1 ts Vanilla extract

2 Eggs

1 c All-purpose flour; or

-unbleached 1 c Whole wheat flour

1 ts Cream of tartar

1/2 ts Baking soda

1/4 ts Salt

2 tb Granulated sugar; mixed with

2 ts Ground cinnamon

Recipe by: Pillsbury, Cookies, Brownies & Bars, 1991 Preheat oven to 350 degrees. In a large bowl, beat the sugar and margarine until light and fluffy. Add the vanilla extract and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in the flours, cream of tartar, baking soda and salt; mix well. Shape the dough into 1-inch balls; roll in the cinnamon-sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 14 minutes, or until set. Immediately remove from the cookie sheets. Cool completely. Penny Halsey (ATBN65B). Nutrition Analysis: 50 calories, 1g protein, 9g carbohydrate, 2g fat, 7mg cholesterol, 40mg sodium.
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