| 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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