Recipe(tried): Low Fat Snickerdoodles

LOW FAT SNICKERDOODLES

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

1 1/2 cups plus 2 tablespoons sugar, divided use
1/2 cup Fleischmann's light margarine
1 teaspoon vanilla
1/2 cup Egg Beaters 99% egg substitute
2 3/4 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon

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

WHEN READY TO BAKE:
Preheat oven to 400 degrees F. Coat cookie sheets with Pam nonstick cooking spray.

Combine the remaining 2 tbsp sugar and cinnamon. Shape dough into 48 (1-inch) balls. Roll in sugar-cinnamon mixture. Place balls on prepared cookie sheets.

Bake at 400 degrees F for 8 to 10 minutes. Cool on wire racks.

These cookies freeze well.

Makes 48 cookies