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Ginger Cookies -- w

Source of Recipe

Adapted from - Good Housekeeping – Home Cooking – MK. Hogan
Ginger Cookies -- w
Makes about 3-1/2 dozen cookies

1/2 c. margarine (1 stick)
1/4 c. (butter flavored) vegetable shortening
1 c. light molasses
1 T. baking soda
3-1/2 c. all purpose flour
1 c. sugar
1/2 c. buttermilk
1 T. ground ginger
1/8 tsp. salt

Preheat oven to 350º. Grease 2 large cookie sheets. In a small saucepan, heat margarine and shortening over medium-low heat until melted, swirling pan occasionally.

In large mixing bowl, with whisk, mix molasses and baking soda. Add buttermilk mixture, flour, sugar, buttermilk, ginger, and salt. Stir until well blended. Drop dough by rounded measuring tablespoons, 3-inches apart, on prepared cookie sheets. Bake cookies 13-15 minutes, roatating cookie sheets between upper and lower racks halfway through baking.

Cool cookies on cookie sheets 1 minute, then with wide spatula transfer to wire racks to cool completely. Repeat with remaining dough. Store cookies in tightly covered container up to 1 week or in freezer up to 3 months.

1 cookies equals: 110 calories…1 gm protein…18 gm carbohydrate…4 gm fat (0.6 gm saturated)…0 gm fiber….2 mg cholesterol…118 mg sodium +++WWP:3