| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
20 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Whole wheat flour |
| 1 |
c |
Unbleached flour |
| 1 |
c |
Brown sugar; packed |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Ginger |
| 1/4 |
ts |
Cloves |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Margarine; softened |
| 1/4 |
c |
Fat-free spread; softened |
| 1 |
|
Egg white; whipped |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Fat-free sour cream |
INSTRUCTIONS
Preparation Time: 0:15 Preheat oven at 350. Prepare baking sheets with
cooking spray. In a mixing bowl, combine flours, sugar, cinnamon, nutmeg,
ginger, cloves, baking soda, and salt. In another mixing bowl, combine
margarine, spread, egg white, vanilla, and sour cream. Mix dry ingredients
with wet ingredients just until moistened. Cover and chill overnight. On a
heavily floured surface (dough will be slightly sticky that's why more
flour is needed), roll dough 1/8" thickness. Using a 2 1/2 " cutters, cut
dough into desired shapes. Arrange 1" apart on prepared baking sheet. Bake
for 12 to 15 minutes and until lightly browned.
A Message from our Provider:
“Jesus: Because with God only perfection will do”