Snickerdoodles

Ingredients for 36 servings

½ cup butter
¼ cup light corn syrup
¼ cup light cream cheese (in block)
1 1/4 cup white sugar
1 egg
2 egg whites
2 tsp. double strength vanilla extract
2 3/4 cup unbleached flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salf
3 tbs. white sugar
3 tsp. ground cinnamon

Preparation

Preheat oven to 400 degrees. Coat a thick cookie sheet with canola cooking spray. Cream together butter, corn syrup, cream choose, 1 ¼ cups sugar in mixer on medium speed. Add the egg, egg whites and the vanilla and beat until blended.

Add the flour, cream of tartar, soda and salf to mixing bowl. Beat on low speed to form a dough. Refrigerate for 2 hours or until firm enough to handle. Use a cookie scoop (or 1/8 level cup or heaping tbs.) to form cookie balls and roll each generously in the cinnamon sugar mixture. Place on cookie sheet, 2 inches apart. Bake about 8 minutes or until set, but not too hard. Remove immediately from cookie sheet.