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Double-Ginger Cookies




Source of Recipe


Cooking Light November 2001


Recipe Introduction


These simple cookies give just the right amount of sweet to satisfy your craving. Make a few batches, and freeze some to enjoy throughout the season.


List of Ingredients




* 1 1/2 cups all-purpose flour
* 1 cup whole wheat flour
* 3/4 cup chopped crystallized ginger
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1 1/4 cups sugar, divided
* 1/2 cup applesauce
* 1/4 cup vegetable oil
* 1 teaspoon grated lemon rind
* 1 tablespoon lemon juice
* 1/4 teaspoon vanilla extract
* Cooking spray


Recipe



Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.

Preheat oven to 350°.

Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.

Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.

YIELD: 2 Dozen