---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Whole Wheat Maple Snickerdoodles
  Categories: Cookies
       Yield: 36 servings
  
   2 2/3 c  Softed whole wheat flour
       1 ts Cream of tarter
       1 ts Baking soda
     1/2 ts Salt
     1/2 ts Cinnamon
       1 c  Unsalted butter; room temp.
     2/3 c  Maple syrup; room temp.
       2 lg Eggs; room temp
       2 tb Sugar
  
       Sift whole wheat flour a second time with the cream of tarter, baking
   soda salt and cinnamon. Set aside. In a medium-size bowl, cream the butter
   until fluffy, scraping down the sides of the bowl. With the mixer still
   running, add the maple syrup in a thin stream, followed by the eggs, one at
   a time. Gradually stir the dry ingredients into the creamed mixture,
   stirring just until blended. Cover and refrigerate for 30 minutes.
   
       Preheat the oven to 400~F.and put the sugar in a small bowl. With
   lightly floured hands,roll the dough into balls about 1 1/4 inches in
   diameter. Roll the balls in the sugar,then place on an ungreased baking
   sheet, leaving 2 inches between them. Bake for 10 minutes, just until tops
   no longer yield to light finger pressure. Transfer to a rack and cool.
   Store in an airtight container  Source: The Vermont Country Store Maple
   Syrup Cookbook
  
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