---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Snickerdoodles Light
  Categories: Cookies
       Yield: 72 servings
  
     1/2 c  Margarine
   1 3/4 c  Granulated sugar
       2 tb Skim milk
       1 lg Egg
       2 lg Egg whites
   2 3/4 c  All-purpose flour; u
            -nbleached
       2 ts Cream of tartar
       1 ts Baking soda
       1 ts Salt
       1 ts Ground cinnamon
  
   Recipe by: The New Dr. Cookie Cookbook
        Preheat oven to 350 degrees; coat 2 cookie sheets with nonstick
   cooking spray.  Beat the margarine and 1 1/2 cups sugar with an electric
   mixer until fluffy.  Add the milk, egg and egg whites and beat again. Add
   the flour, cream of tartar, baking soda and salt; beat until well mixed.
   Combine the remaining 1/4 cup sugar and the cinnamon in a shallow plate or
   bowl.  Shape the dough into 1-inch balls and roll them in the cinnamon
   sugar to coat on all sides. The dough will be sticky. If it is too
   difficult to handle, flour your hands slightly. Arrange the balls of dough
   on the cookie sheets and flatten them slightly with your fingers or the
   back of a spoon.
         Bake for 8 to 10 minutes, or until the cookies are lightly browned.
   Cool the cookies on the cookie sheets for 5 minutes and then transfer them
   to wire racks to cool completely. Repeat until all of the cookies are
   baked. Penny Halsey (ATBN65B). Nutrition Analysis: 32 calories,
       1.3 g  fat.
  
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