2 c All-purpose flour
1 1/2 ts Ground ginger
1/2 ts Baking soda
1/4 ts Ground allspice
1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Salt
1/4 c Reduced-calorie tub
-margarine; (8 grams of fat
-per tablespoon)
1/2 c Packed dark brown sugar
2 lg Egg whites
1 ts Vanilla extract
1 tb + 1 1/2 teaspoons minced
-crystallized ginger; (1
-ounce)
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.
Yields
36 Servings
