Sour cream-ginger cookies
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| ½ | cup | Brown sugar; |
| ⅓ | cup | Molasses; |
| 1 | Egg; (large) | |
| ½ | cup | Sour cream; |
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Cloves |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
Directions
Place oil, brown sugar, molasses, egg and sour cream in a mixer bowl and mix at medium speed to blend well. Stir flour, ginger, cinnamon, cloves, salt, and baking soda together to blend well, and add to sour cream mixture. Mix at medium speed until creamy. Drop dough by 1½ tablespoonfuls onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 375 for about 10 minutes, or until cookies are firm and lightly browned. Remove them to a wire track and cool to room temperature.
Food exchange serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 92, FAT: 4g, CHO: 15g, Na: 90mg, PRO: 1g, Cholesterol: 14mg.
Source: Desserts for Diabetics by Mabel Cavaiani, R. D.
Brought to you and yours via Nancy O'Brion and her Meal-Master File