Soft Snickerdoodles

Soft Snickerdoodles are a classic American dessert that can sometimes be found on the menus of old time cafes and retro coffee shops.

Nothing beats homemade though, and this quick and easy recipe combines all the good stuff of this traditional treat - peanuts, currants and cranberries.

Don't let it stop you if one or more of these items aren't to your liking. You can substitute freely with chopped walnuts, raisins and dried cherries.

Soft Snickerdoodles Recipe

2 cups all purpose flour
3/4 cup whole wheat flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
3 large eggs
3 teaspoons cinnamon
2 teaspoons vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chopped peanuts
1 cup dried currants
1 bag (6 ounces) dried cranberries

In a small bowl, mix together 2 tablespoons of the granulated sugar with 1 teaspoon of the cinnamon. This mixture will get sprinkled on the cookies just before they get baked.

Whisk together the all purpose flour with the whole wheat flour, the remaining cinnamon, cream of tartar, baking soda and the kosher salt. Set the mixture aside.

With an electric mixer, cream the butter with the remaining granulated sugar until fluffy. With the mixer on medium low speed, add the eggs, one by one, until they are well incorporated. Add the vanilla extract and beat 30 more seconds.

With a wooden spoon, stir the flour mixture into the creamed butter and sugar. When the ingredients are well blended, fold in the chopped peanuts, the dried currants and the dried cranberries. Cover the bowl with plastic wrap and refrigerate the dough for about one hour or until it has stiffened.

Preheat the oven to 400F.

Drop the dough by rounded teaspoons onto ungreased cookie sheets, about 2 inches apart. If the dough is too stiff, you can roll it into 3/4 inch balls.

Sprinkle the cookies with the sugar-cinnamon mixture, then bake for 7 to 8 minutes, or until lightly browned. Transfer the cookies to wire racks to cool completely.

Good To Know - Splenda Sugar Blend for Baking or Equal Sugar Light can be substituted for the granulated sugar. Check the package for sugar equivalents. You can also use 3/4 cup Egg Beaters or other egg substitute instead of the whole eggs if you prefer.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop