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
We can track the history of written recipes way back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, early recipes were just simple hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Later on, in Roman times 25BC a roman called Apicius wrote some documents which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals were split into appetizers, main course and dessert, something we still use today. He also describes how the Roman cooks were skilled in the use of many spices, including a few that are still present in modern kitchens for example basil, fennel and dill. Closer to modern times, we find two interesting recipe books dating from the 14th Century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the curry that is familiar to us all today, but rather recipes for the types of meals on the tables of the rich people of the period. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices created a torrent in publications on food, most of which still exist in private collections. During the succeeding few hundred years, the powerful and wealthy houses tried to offer the most exotic banquets, and because of this cooks and their recipes were greatly in demand. Even so, it was during the nineteenth century that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and recording recipes of the day. By the arrival of the 1900s, cook books are starting to become popular mostly due to higher levels of literacy, people having more free time and being a little richer. Like it or not, the introduction of television gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Low Fat Snickerdoodles recipe.
