The BEST Snickerdoodles

Right now I should be working on RS things or folding clothes, but instead, I'm here at the computer doing something much more important. I have to share another great recipe that uses whole wheat flour. This recipe comes from Monica Stewart, so some of you that read this already have it. For those of you that don't - you want this - believe me.

In a mixing bowl cream together:

1 1/2 c. sugar
1 c. butter

Add:

1 egg + 1 egg white

Mix well. Then combine:

1 1/2 c. whole wheat flour
1 1/4 c. all purpose flour
1 tsp. baking soda
1/4 tsp. Salt

Add flour mixture to butter mixture and mix well until dry mixture is completely incorporated. Refigerate dough for 1-2 hours to become firm. Meanwhile, in a small bowl combine:

1/4 c. sugar
4 tsp. cinnamon

After dough becomes firm enough, form into walnut size balls (the small Pampered Chef scoop makes a great size) and roll in cinnamon sugar to coat well. Place two inches apart on a baking sheet. Cook in a 400 F. oven for 8-10 minutes, taking care not to overcook. Cool on a rack and store in an airtight container (if any make it that far!)

Yield: 4-5 dozen cookies