Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | All-purpose flour |
| 2 teaspoons | Ground ginger |
| ¼ cup | Firmly packed brown sugar |
| ¼ cup | Molasses |
| 3½ tablespoon | Margarine, melted |
| 1 \N | Egg white, lightly beaten |
| \N \N | Vegetable cooking spray |
Sift flour and ginger into a bowl, and stir in sugar.
Combine molasses, margarine, and egg white; stir well. Add to dry ingredients; stir until well-blended.
Cover and place in freezer 30 minutes or until firm. Shape dough into 18 (1-¼-inch) balls; place 1 inch apart on a baking sheet coated with cooking spray.
Bake at 350 degrees for 12 minutes. Remove from pan; let cool on a wire rack. Yield: 1-½ dozen (serving size: 1 cookie).
Per serving: 77 Calories; 2g Fat (27% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 32mg Sodium Recipe by: Cooking Light, May 1995, page 132 Posted to MC-Recipe Digest V1 #407 by igor@... on Jan 28, 1997.