Winter Ginger Snaps
As the temperature falls, look to these ginger cookies to spice up your table. Not only do they taste delicious, they're good for you, too, both low in calories and cholesterol.
| 3/4 |
cup firmly packed brown sugar |
| 3 |
tbsp. margarine |
| 1/2 |
cup molasses |
| 1/4 |
cup water |
| 2 3/4 |
cups all-purpose flour |
| 1 |
tbsp. ground ginger |
|
| 1 |
tsp. baking soda |
| 1/2 |
tsp. salt |
| 1/2 |
tsp. ground cinnamon |
| 1/4 |
tsp. ground cloves |
| |
vegetable cooking spray |
| 2 |
tbsp. sugar |
|
With an electric mixer, cream brown sugar and margarine. Add molasses and water and continue beating until well blended. Combine flour and next five ingredients, then gradually add to the creamed mixture. Gently form dough into a ball; wrap in plastic and place in freezer for 30 minutes. On a well-floured surface, take chilled dough and roll into 1/8" thickness. Cut with cookie cutters and place cut-out cookies onto greased or spayed cookie sheets; sprinkle with sugar. Bake at 350 degrees for about 9 minutes. Cool on wire racks. Makes approximately 56 cookies.
|
Nutritional Information
Per Cookie: | calories:
| 47
| |
| | fat:
| 6
| grams
|
| | cholesterol:
| 0
| mg
|
| | sodium:
| 44
| mg
|
|
|
