Cookies

Diabetic Ginger Molasses cookies–Christmas Cookies #6

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    • nonstick       cooking spray nonstick cooking spray
    • 1/3       cup margarine, softened ( not spread or tub product)
    • 1/3       cup Splenda brown sugar blend, packed
    • 1       teaspoon baking soda
    • 1       teaspoon ground ginger ( or to taste)
    • 3/4       teaspoon ground cinnamon ( or to taste)
    • 1/4       cup Egg Beaters egg substitute
    • 1/4       cup dark molasses
    • 1       1/2 cups all-purpose flour
    • 1/2       cup whole wheat flour
    • 1/4       cup Splenda granular
    • 1       teaspoon ground cinnamon

Directions

  1. Spray cookie sheet with      nonstick spray; set aside.
  2. In a large mixing bowl, beat      the margarine with an electric mixer on medium to high speed for 30      seconds.
  3. Add the brown sugar, baking      soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
  4. Beat in Eggbeaters and      molasses.
  5. Beat in as much of the      all-purpose and whole wheat flour as you can with the mixer.
  6. Stir in any remaining flour      with a wooden spoon.
  7. Cover and chill in the      refrigerator for 1 hour.
  8. Shape dough into 1-inch      balls.
  9. Combine the granulated      Splenda and 1 teaspoon cinnamon.
  10. Roll balls in      Splenda-cinnamon mixture
  11. Place 2 inches apart on      prepared cookie sheet.
  12. Bake in a preheated 350F oven      for 10 to 11 minutes or until set and tops are cracked.
  13. Remove from cookie sheet.
  14. Cool on a wire rack.
  15. Makes about 4 dozen

 

 

 

 

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