Diabetic version: The first time I made these Snickerdoodles, they were okay but too sweet for my husband, who is diabetic. So today, the only change I made was for the dough. I substituted PART of the required 1 1/2 cups sugar; using 1 cup Splenda for baking (cup for cup measure), and 1/2 cup regular sugar. I did use real granulated sugar for the sugar/cinnamon to roll the balls before baking. I baked for a full 10 minutes, but the cookies did not "flatten" out while baking (like the first time when I used only granulated sugar in the dough) but we loved the texture (however, they did not have chewy centers, as when made with all sugar). Both my husband and I like the "diabetic" Mrs. Sigg's Snickerdoodles much better, and I will make them this way from now on!

Really fast and easy... Just assemble, cover tightly with foil, bake and serve! Had nice flavor. Perfect recipe for a busy day.

I won't make this recipe again. The chicken was tender, and we like all the ingredients individually (and with other things), but the flavors together in this particular recipe did not work for us.