Monday, March 1, 2010


Whole Grain Gingersnaps

Makes 3 1/2 dozen
1 C all-purpose flour
1 C whole wheat flour
1 Tbsp ground ginger
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 C sugar
6 T trans-fat free vegetable oil spread
1 large egg
1/2 C dark molasses
nonpareils or white sprinkles

In a small bowl, combine flours, ginger, baking soda, cinnamon and salt. In a large bowl, with mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high; beat until light and creamy, occasionally scraping the bowl with a rubber spatula. Beat in egg and molasses. Reduce speed to low; beat in flour mixture just until blended. Cover dough in bowl with plastic wrap and chill 1 hour or until easier to handle (dough will be slightly sticky).
Preheat oven to 350F. With lightly greased hands, shape dough by heaping teaspoons into 1" balls. Dip top half of balls into nonpareils and place onto ungreased cookie sheets, 2 1/2" inches apart.
Bake 9-11 minutes or until tops are cracked. Cookies will be soft. Cool on sheets for 1 minute then remove with a spatula onto wire racks to cool completely.
Store in tightly covered container at room temp for 3 days, or freeze for up to 1 month.

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