INGREDIENTS

INSTRUCTIONS

1998    
Ginger fans will be pleased to note that their favorite flavor is
found in two forms in these rolled-and-cut cookies. There's the usual
ground ginger, used as a spice, but the dough is also studded with
tantalizing bits of crystallized ginger. With your favorite cookie
cutters, match the shape to the holiday or occasion. So you can enjoy
this holiday fare anytime of the year, we reduced the calories and  fat
by: * replacing the eggs with egg whites * using 1/4 cup
reduced-calorie tub margarine instead of 1 cup of butter  Before After
Calories 75 49 Fat (g.) 2 1 % Calories from Fat 24% 18%  Cholesterol
(mg.) 9 0  Spray 2 large baking sheets with nonstick spray; set aside.
In a  medium bowl, combine the flour, ground ginger, baking soda,
allspice,  cinnamon, cloves and salt. In a large bowl, with an electric
mixer at  medium speed, beat the margarine and brown sugar until light
and  fluffy, about 1 minute. Add the egg whites and vanilla, and beat
until well combined. With the mixer at low speed, gradually beat in
the dry ingredients until well combined. Stir in the crystallized
ginger. Preheat the oven to 400 degrees. On a lightly floured  surface,
with a floured rolling pin, roll out half the dough to a
1/4-inch-thick round. Using cookie cutters in any shapes you prefer,
cut out the dough. Arrange the cookies, 1 inch apart, on the prepared
baking sheets. Place both baking sheets in the oven and bake the
cookies for 5 minutes (switching the position of the sheets halfway
through baking), or until the edges of the cookies are lightly
browned. Transfer the cookies to wire racks to cool. Repeat with the
remaining dough and trimmings.  Makes 3 dozen cookies; serving size 1.
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 19,

A Message from our Provider:

“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”