Recipe - Low-Fat Snickerdoodles

1 One half cup Sugar
One half cup Fleischmann's Light Taste
margarine
1 teaspoon Vanilla
One half cup Egg Beaters 99% egg subst.
2 Three fourths cup Flour
1 teaspoon Cream of tartar
One half teaspoon Baking soda
One fourth teaspoon Salt
2 tablespoon Sugar
2 teaspoon Cinnamon

Beat 1 One half cups sugar and margarine until light. Beat in vanilla and egg
substitute. Stir in flour, cream of tartar, soda and salt. Chill dough
approximately 1 2 hours.

Combine 2 tbsp sugar and cinnamon. Shape dough into 48 1 inch balls.
Roll in sugar/cinnamon mixture.

Place balls on cookie sheets that have been sprayed with Pam. Bake at 400
for 8 to 10 minutes. Cool on wire racks. These cookies freeze well. Per
cookie: 65.5 cal, 1.4 g fat, 43 mg sodium Yield: 48 cookies

You can use regular margarine & 2 eggs if desired. The cookies won't be as
soft though. I've actually made them both ways & the lowfat version is
the favorite.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini