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Whole-Grain Gingersnaps -- w

Source of Recipe

Adapted from - Good Housekeeping – Home Cooking
Whole-Grain Gingersnaps -- w
Makes about 3-1/2 dozen cookies

1 c. all-purpose flour
1 c. whole wheat flour * See “Information Station” about WHITE whole wheat flour
1 T. ground ginger
1 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. salt

1/2 c. sugar
6 T. trans-fat-free vegetable oil spread (60% to 70% oil)
1 large egg
1/2 c. dark molasses
Optional: Nonpareils or round white sprinkles

On sheet of waxed paper, combine the first 6 ingredients. In large bowl, with mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high, beat until light and creamy; occasionally scrapping bowl with rubber spatula. Beat in egg and molasses. Reduce speed to low; beat in flour mixture just until blended. Cover dough in bowl and refrigerate 1 hour or until easier to handle (dough will still be slightly sticky).

Preheat oven to 350º. With lightly greased hands shape dough by heaping measuring teaspoonfuls into 1-inch balls. If you like dip the top half of each ball in nonpareils. Place balls, 2-1/2-in. apart on ungreased cookie sheet.

Bake cookies 9 to 11 minutes or until tops are slightly cracked. (Cookies will be very soft.) Cool cookies on cookies sheet 1 minute. With thin metal spatula, transfer cookies ro a\wire rack to cool completely.

Store cookies in tightly covered container at room temperature for up to 3 days or in freezer up to 1 month.

One cookie equals: 55 calories…1 gm protein…9 gm carbohydrate…2 gm fat (0 saturated)…1 gm fiber…5 mg cholesterol…52 mg sodium +++WWP: 1