Canyon Ranch Snickerdoodles

• 1/4 cup unsalted butter
• 1/3 cup low-fat cream cheese
• 1 cup packed brown sugar
• 2 egg yolks
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/3 cup whole-wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/2 teaspoon sea salt
• Cinnamon sugar

1. 1. Preheat oven to 350. Lightly coat a baking sheet with canola oil.*
2. 2. In a large mixing bowl, cream butter, cream cheese and brown sugar on low speed with an electric mixer. Add egg yolk and vanilla and mix on low until just combined.
3. 3. In a medium bowl, combine remaining ingredients. Add butter mixture and mix by hand until combined.
4. 4. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto a baking sheet about 1 1/2 inches apart. Sprinkle lightly with cinnamon sugar. Bake for 7 minutes. Lightly flatten cookies with finger of spoon. Rotate baking sheet and bake an additional 3 minutes.
5. Makes 30 cookies, each containing approximately:
6. 80 calories
7. 13 gr. carbohydrate
8. 3 gm. fat
9. 20 mg. cholesterol
10. 1 gm. protein
11. 82 mg. sodium
12. Trace. fiber
13. *some studies have shown that canola oil is not good for your health. subtitute canola oil for vegetable, safflower, or other oil

unsalted butter, lowfat cream cheese, brown sugar, egg yolks, vanilla, flour, flour, baking soda, cinnamon, salt, cinnamon sugar

Taken from www.epicurious.com/recipes/member/views/canyon-ranch-snickerdoodles-50047110 (may not work)