| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Cookies, Desserts | 18 | Servings | |
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 2 | ts | Ground ginger |
| 1/4 | c | Firmly packed brown sugar |
| 1/4 | c | Molasses |
| 3 1/2 | tb | Margarine, melted |
| 1 | Egg white, lightly beaten | |
| Vegetable cooking spray |
INSTRUCTIONS
Sift flour and ginger into a bowl, and stir in sugar. Combine molasses, margarine, and egg white; stir well. Add to dry ingredients; stir until well-blended. Cover and place in freezer 30 minutes or until firm. Shape dough into 18 (1-1/4-inch) balls; place 1 inch apart on a baking sheet coated with cooking spray. Bake at 350 degrees for 12 minutes. Remove from pan; let cool on a wire rack. Yield: 1-1/2 dozen (serving size: 1 cookie). Per serving: 77 Calories; 2g Fat (27% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 32mg Sodium Recipe by: Cooking Light, May 1995, page 132 Posted to MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.
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