Whole Wheat Maple Snickerdoodles

---------- 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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