| 1 | Mix first ingredients in a bowl. |
| 2 | Cream together the remaining ingredients except for the white sugar. |
| 3 | Gradually add flour mixture. |
| 4 | Blend well. |
| 5 | Cover bowl and refrigerate for 2 hours. |
| 6 | Heat oven to 375 deg f. |
| 7 | Have cookie sheet(s) ready. |
| 8 | Put granulated sugar in a small bowl. |
| 9 | Roll tablespoons full of dough into 1" balls. |
| 10 | Roll balls in granulated sugar. |
| 11 | Place on cookie sheets 1" apart. |
| 12 | Bake for 8 - 10 minutes or until set. |
| 13 | Cool on wire rack. |
| 14 | Store airtight for up to 3 weeks. |
| 15 | Makes about 48 cookies. |
| 16 | Per cookie: 80 calories, 1 ?g fat, 13 g carbohydrates. |
| 17 | Each cookie = 19% calories from fat. |
