| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cookies, Low-cal |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/2 |
c |
Unsulfured molasses |
| 1/2 |
c |
Milk |
| 3 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Ginger |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Cloves |
| 1/2 |
ts |
Cinnamon |
| 1 |
lg |
Egg |
| 1 |
c |
Sugar |
INSTRUCTIONS
Melt butter and molasses in saucepan over medium heat. Stir in milk. Pour
into mixer bowl; cool. Combine flour, baking powder, ginger, salt, baking
soda, cloves and cinnamon in bowl. Beat egg and sugar into cooled molasses
mixture. At low speed, gradually stir in dry ingredients to form smooth
dough. Wrap and refrigerate 2 hours or overnight.
Preheat oven to 375. Lightly grease 2 cookie sheets. On lightly floured
surface with floured rolling pin, roll dough 1/4-inch thick. Cut with 2
inch decorative cookie cutters. Bake 10-12 minutes, until lightly browned.
Cool on wire racks. Decorate as desired. Makes 4 dozen.
Per cookie: 80 calories, 2 gm total fat, 1 gm saturated fat, 10 mg
cholesterol, 63 mg sodium, 13 gm carbohydrates, 1 gm protein.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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