CINNAYUM COOKIES

FOR THE COOKIE DOUGH:
1 3/4 cups all-purpose flour
1 cup whole-wheat flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup light butter*
1 cup sugar
1/4 cup light corn syrup
1 egg white
1 teaspoon vanilla
FOR THE TOPPING:
1 tablespoon ground cinnamon
3 tablespoons sugar

Preheat oven to 375 degrees. Lightly coat 4 baking sheets with nonstick vegetable-oil spray.

TO PREPARE THE COOKIE DOUGH:
In medium bowl, combine flour, whole-wheat flour, salt and cinnamon; set aside.

In large bowl, beat butter and sugar until creamy. Add corn syrup and beat well. Add egg white and vanilla. Stir in flour mixture, blending thoroughly.

Shape dough into 1-inch balls.

TO PREPARE THE TOPPING:
Combine cinnamon and sugar.

TO SHAPE AND BAKE:
Roll dough balls in mixture and place on prepared baking sheets, leaving 2-inch spaces between cookies. Flatten balls with bottom of glass dipped in sugar mixture, or press down with flat metal spatula that has slits in it (this will make a ridged pattern on top of each cookie).

Bake 10-12 minutes or until golden. Let cool on baking sheets 2 minutes. Remove cookies to wire racks to cool completely.

*Light butter has half the fat of real butter and taste sensational. Most of the fat is replaced by water. That extra water content makes a big difference in baking, especially in cookies. I usually compensate by using less liquid and sometimes omit an egg white.

Makes 48 cookies
Source: Healthy Homestyle Desserts by Evelyn Tribole