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    Cookie: 1 pt. Ginger Cookies


    Source of Recipe


    Cooking Light, Mar/Apr 1993, page 104

    Recipe Introduction


    NOTES : "These gingersnap-style cookies from Elizabeth Graubard, of Palm Harbor, Florida, received rave reviews from our staff. "

    List of Ingredients




    6 tbsps margarine -- softened
    2/3 c sugar
    1/4 c molasses
    1 egg
    2 c all-purpose flour
    2 tsps baking soda
    1 tsp ground ginger
    1 tsp ground cinnamon
    1/2 tsp ground mace
    3 tbsps sugar
    Vegetable cooking spray

    Recipe



    Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well. Combine flour and next 4 ingredients; gradually add to creamed mixture,stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes. Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350¼ for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks.

    26 Cookies, serving size is 1 cookie per serving.

    Per serving: 46 Calories; 1g Fat (27% calories from fat); 1g Protein; 8g Carbohydrate; 3mg Cholesterol; 65mg Sodium


    Shared by: Betsy Burtis Derry, NH

 

 

 

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