- Servings: 60 cookies
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- Reynolds® Parchment Paper
- 1-1/2 cups sugar or sugar substitute-sugar baking blend* equivalent to 1-1/2 cups sugar
- 3 teaspoons ground cinnamon
- 1 cup butter, softened
- 3/4 cup fresh or frozen egg product, thawed
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped peanuts
- 1 cup dried currants
- 1 6-ounce package dried cranberries (1 cup)
Preheat oven to 400°F. In a small bowl, combine 2 tablespoons of the sugar or sugar substitute-sugar baking blend and 1 teaspoon of the cinnamon; set aside.
In a large bowl, combine butter and the remaining sugar or sugar substitute-sugar baking blend; beat with an electric mixer on medium speed until combined. Add egg product and vanilla; beat until combined.
In a medium bowl, combine all-purpose flour, whole wheat flour, cream of tartar, baking soda, salt, and the remaining 2 teaspoons cinnamon.
Add to beaten mixture; beat until well mixed. Stir in the peanuts, currants, and cranberries.
Drop by rounded teaspoons 2 inches apart onto parchment paper lined cookie sheets. Sprinkle with cinnamon-sugar mixture.
Bake for 7 to 8 minutes or until lightly browned.
Transfer to wire racks; let cool.
Test Kitchen Tip
If using a sugar substitute-sugar baking blend, we recommend Splenda Sugar Blend for Baking or Equal Sugar Light. Be sure to use package directions to determine product amount equivalent to 1 1/2 cups sugar.