Snickerdoodles Light

1/2 c Margarine

1 3/4 c Granulated sugar

2 tb Skim milk

1 lg Egg

2 lg Egg whites

2 3/4 c All-purpose flour; u

-nbleached 2 ts Cream of tartar

1 ts Baking soda

1 ts Salt

1 ts Ground cinnamon

Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat 2 cookie sheets with nonstick cooking spray. Beat the margarine and 1 1/2 cups sugar with an electric mixer until fluffy. Add the milk, egg and egg whites and beat again. Add the flour, cream of tartar, baking soda and salt; beat until well mixed. Combine the remaining 1/4 cup sugar and the cinnamon in a shallow plate or bowl. Shape the dough into 1-inch balls and roll them in the cinnamon sugar to coat on all sides. The dough will be sticky. If it is too difficult to handle, flour your hands slightly. Arrange the balls of dough on the cookie sheets and flatten them slightly with your fingers or the back of a spoon. Bake for 8 to 10 minutes, or until the cookies are lightly browned. Cool the cookies on the cookie sheets for 5 minutes and then transfer them to wire racks to cool completely. Repeat until all of the cookies are baked. Penny Halsey (ATBN65B). Nutrition Analysis: 32 calories, 1.3 g fat.

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