Yield: 25 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | All-purpose flour |
| 1¼ teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ⅛ teaspoon | Salt |
| 1 tablespoon | Ground ginger |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground cloves |
| ½ cup | Packed brown sugar |
| 6 tablespoons | Dark corn syrup |
| ¼ cup | Canola oil |
| ¼ cup | Molasses |
| 1 \N | Egg white |
| 2½ teaspoon | Vanilla |
Homey and easy to make, these chewy drop cookies are great for lunch boxes or after-school snacks. Store in an airtight container for up to a week.
Per cookie: Calories: 76 Fat: 1.7 g. (22% of calories) Saturated fat: ⅒ g. Cholesterol: 0 mg. Sodium: 45 mg.
Coat several baking sheets with no-stick spray and set aside.
In a medium bowl, mix the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves.
In a large bowl, combine the brown sugar, corn syrup, oil, molasses, egg white and vanilla. Beat with an electric mixer until smooth. Beat in half the flour mixture, just until blended. Stir in the remaining flour mixture until evenly incorporated.
Drop heaping teaspoons of the dough about 2½ inches apart on the prepared baking sheets.
Bake at 375 degrees F for 5 to 8 minutes, or until the cookies are just slightly darker at the edges than at the center. Transfer the baking sheet to a wire rack. Let stand for 2 minutes. Remove the cookies and arrange on wire racks to cool thoroughly. Makes 25.
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 19, 1998