| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Cooking lig, Desserts |
30 |
Servings |
INGREDIENTS
| 2/3 |
c |
Packed dark brown sugar |
| 1/3 |
c |
Stick margarine; softened |
| 1/4 |
c |
Molasses |
| 1 |
lg |
Egg whites |
| 1 |
tb |
Crystallized ginger; chopped |
| 1 1/3 |
c |
All-purpose flour |
| 3/4 |
c |
Toasted wheat germ |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Ground cinnamon |
|
|
Cooking spray |
| 2 |
tb |
Granulated sugar |
INSTRUCTIONS
1. Beat brown sugar and margarine at medium speed of a mixer until light
and fluffy. Add molasses and egg white; beat well. Stir in crystallized
ginger.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, wheat germ, baking soda, ground ginger and cinnamon. Stir into
molasses mixture. Cover; freeze 20 minutes.
3. Preheat oven to 350.
4. Lightly coat hands with cooking spray. Shape the dough into 30 balls,
about 1 tablespoon each. Roll the balls in the granulated sugar. Place the
balls 2 inches apart on baking sheets coated with the cooking spray. Bakes
at 350 for 10 minutes . Cool cookies on pans for 3 minutes. Remove from
pans, and cool the cookies completely on wire racks.
Yield: 2 1/2 dozen (serving size: 1 cookie).
NOTES : You can omit the chopped crystallized ginger and increase the
ground ginger to 1 1/2 teaspoons, if desired.
Recipe by: Cooking Light 10/98
Posted to EAT-LF Digest by "William S. Grant II" <wsgrant@his.com> on Nov
02, 1998, converted by MM_Buster v2.0l.
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