1 1/2 c. whole wheat flour
1/4 tsp. ground cinnamon
1/2 c. sweet unsalted butter
1/2 c. sugar
3 tbsp. Egg Beaters
1 tsp. vanilla extract
1/4 c. skim milk
1/2 c. chopped, dry roasted unsalted cashews
1/2 c. dark seedless raisins

Combine flour and cinnamon; set aside. Cream together butter and sugar on medium speed of electric mixer. Beat in Egg Beaters and vanilla until light and creamy. Blend flour mixture and skim milk alternately into creamed mixture until smooth. Stir in cashews and raisins. Drop mixture by rounded teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10 minutes or until done. Remove cookies from sheets and cool on wire racks. Makes three dozen cookies.