1 1/2 cup sugar
1/2 cup fleischmann's light taste margarine
1 tsp vanilla
1/2 cup egg beaters 99% egg subst.
2 3/4 cup flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sugar
2 tsp cinnamon
Directions
Beat 1 1/2 cups sugar and margarine until light. Beat in vanilla and
egg substitute. Stir in flour, cream of tartar, soda and salt. Chill
dough approximately 1 - 2 hours.
Combine 2 tbsp sugar and cinnamon. Shape dough into 48 - 1 inch
balls. Roll in sugar/cinnamon mixture.
Place balls on cookie sheets that have been sprayed with Pam. Bake at
400 for 8 to 10 minutes. Cool on wire racks. These cookies freeze
well. Per cookie: 65.5 cal, 1.4 g fat, 43 mg sodium Yield: 48 cookies
You can use regular margarine & 2 eggs if desired. The cookies won't
be as soft though. I've actually made them both ways & the low-fat
version is the favorite.
Servings: 1 servings
Low Fat Snickerdoodles Recipe brought to you by Recipe Ideas
Categories: Cookie; Diet; Healthy; Low Fat
The History of Recipes
Written recipes as an idea can be found far back into the far past, in truth as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Much later, in Roman times a roman called Apicius compiled some scripts which described recipes prepared by his fellow Romans. He tells us how the roman meals were divided into appetizers, entrees and desserts, something we still use today. This early Roman chef tells us how the ancient chefs made use of many spices, including a few that will be familiar to modern chefs such as thyme, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices such as basil and rosemary. These new culinary innovations led to an outbreak in books on cooking, most of which still exist in academic collections. Over the succeeding few hundred years, the rich and powerful families of the West tried to serve the best banquets, and as a consequence, chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing popular recipes of the day. When we get to the twentieth century, cookery books were increasing in popularity due to more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Low Fat Snickerdoodles recipe.
