| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Cookies |
48 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Brown sugar; packed |
| 1/2 |
c |
Butter |
| 1 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground nutmeg |
| 1 1/2 |
ts |
Vanilla extract |
| 1 |
|
Egg |
| 1 |
|
Egg white |
| 2 3/4 |
c |
Flour |
| 3/4 |
ts |
Baking soda |
| 3 |
tb |
Sugar |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 8 ingredients in a large bowl; beat at medium speed of an
electric mixer until well blended. combine flour and soda; gradually add to
egg mixture, stirring well. Gently press mixture into a ball; wrap in
heavy-duty plastic wrap, and freeze 30 minutes or until firm.
Divide dough in half; cover and refrigerate half of dough. Shape remaining
half into 24 (1-inch) balls; roll balls in sugar, coating well. Place 2
inches apart on cookie sheets coated with cooking spray. Bake at 350
degrees for 12 minutes. Cool on wire racks. Repeat procedure with remaining
dough.
Recipe by: Cooking Light Magazine Holiday 1992 p. 57
Posted to EAT-LF Digest by Katherine Levya Rodman <levya@mindspring.com> on
Oct 31, 1998, converted by MM_Buster v2.0l.
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