Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Brown sugar; packed |
| ½ cup | Butter |
| 1½ teaspoon | Cinnamon |
| 1 teaspoon | Ground ginger |
| ½ teaspoon | Ground nutmeg |
| 1½ teaspoon | Vanilla extract |
| 1 \N | Egg |
| 1 \N | Egg white |
| 2¾ cup | Flour |
| ¾ teaspoon | Baking soda |
| 3 tablespoons | Sugar |
| \N \N | Vegetable cooking spray |
Combine first 8 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. combine flour and soda; gradually add to egg mixture, stirring well. Gently press mixture into a ball; wrap in heavy-duty plastic wrap, and freeze 30 minutes or until firm.
Divide dough in half; cover and refrigerate half of dough. Shape remaining half into 24 (1-inch) balls; roll balls in sugar, coating well. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 degrees for 12 minutes. Cool on wire racks. Repeat procedure with remaining dough.
Recipe by: Cooking Light Magazine Holiday 1992 p. 57 Posted to EAT-LF Digest by Katherine Levya Rodman <levya@...> on Oct 31, 1998, converted by MM_Buster v2.0l.