| 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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