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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

 

 

 


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