Whole Wheat Snickerdoodles
Carol Finkbiner

If you're a diabetic and want a Snickerdoodle, here's a recipe that is somewhat better for you.  My changes are in parenthesis.

1 1/2 C. sugar (3/4 C Baking Splenda
1 C. butter or margarine
1 egg plus 1 egg white
1 1/2 C. whole wheat flour
1 1/4 C. all purpose flour
1 t. baking soda
1/4 t. salt
Topping:
2 T. sugar (Baking Splenda)
2 t. ground cinnamon
 
In a mixing bowl cream sugar and butter until fluffy.  Add egg and egg white; beat well.  
 
Combine the dry ingredients; add to creamed mixture and beat well.  In a small bowl, combine topping ingredients.  
 
Shape dough into walnut sized balls; roll in cinnamon sugar.  Place 2" apart on ungreased baking sheets.  Bake at 400 for 8-10 minutes.  Cookies will puff up and flatten as they bake.
 
 
Makes about 5 dozen.