Gingerbread cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Applesauce |
| ½ | cup | Brown sugar |
| 1½ | cup | Dark molasses |
| ½ | cup | Cold water |
| 3 | cups | White flour |
| 3 | cups | Whole wheat flour |
| 2 | teaspoons | Allspice |
| 2 | teaspoons | Ginger |
| 2 | teaspoons | Cloves |
| 2 | teaspoons | Cinnamon |
| 2 | teaspoons | Vanilla |
| 2 | teaspoons | Baking soda |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Cold water |
Directions
Mix the applesauce, brown sugar and molasses together thoroughly.
Stir in ½ cup cold water and vanilla.
Mix together dry ingredients. Add to the dough. Add 1 T cold water.
Mix well.
Cover bowl and chill dough (for at least one hour.) Preheat oven to 350. Roll out dough thick (½ inch). Cuts with small glass (1-2 inch diameter). Place on lightly oiled (sprayed) cookie sheet.
Bake about 10 minutes (until no imprint remains when touched lightly with finger).
Notes: This recipe is from Sonja and William Conner's The New American Diet (pp. 365).
Posted by fry26@... (Fred Yaeger ph=3556) to the Fatfree Digest Vol. 12 Issue 15 Nov. 16, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.