CINNAMON SUGAR SNICKERDOODLES

1 1/4 Cup Plus 3 Tablespoons Splenda 1/2 Cup Margarine 1/2 Cup Silken Tofu, room temperature 2 Egg Whites 1 Whole Egg

2 Teaspoons Vanilla Extract 2 3/4 Cups Flour 2 Teaspoons Cream of Tartar 1 Teaspoon Baking Soda 3 Teaspoons Ground Cinnamon

In a large bowl, with an electric mixer on medium speed, combine1 1/4 cups Splenda with the next 2 ingredients. Beat in the next 3 ingredients. In a separate bowl, sift the next 3 ingredients. With mixer on low, beat the flour mixture with the butter mixture. Cover and chill 2 hours. Heat oven to 400°. In a small bowl combine the remaining Splenda (3 Tablespoons) and the cinnamon. Form small balls with the cookie dough. Roll each into the sugar mixture. Place 2 inches apart on a cookie sheet coated with cooking spray. Bake 8-10 minutes. Cool. TIP: Spray your hands with cooking spray in the dough is sticky.

SERVINGS 24; CALORIES 63; FAT 1 g; PROTEIN 2 g; CARBS 12 g; FIBER 1 g; CHOL 8 mg; SODIUM 60 mg SERVING SIZE= 1 Cookie

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Updated 12/19/01