Update my dinner status, I'm making this tonight.
Servings: 36 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Ginger fans will be pleased to note that their favorite flavor is found in two forms in these rolled-and-cut cookies. Theres the usual ground ginger, used as a spice, but the dough is also studded with tantalizing bits of crystallized ginger. With your favorite cookie cutters, match the shape to the holiday or occasion. So you can enjoy this holiday fare anytime of the year, we reduced the calories and fat by: * replacing the eggs with egg whites * using 1/4 cup reduced-calorie tub margarine instead of 1 cup of butter Before After Calories 75 49 Fat (g.) 2 1 % Calories from Fat 24% 18% Cholesterol (mg.) 9 0 Spray 2 large baking sheets with nonstick spray; set aside. In a medium bowl, combine the flour, ground ginger, baking soda, allspice, cinnamon, cloves and salt. In a large bowl, with an electric mixer at medium speed, beat the margarine and brown sugar until light and fluffy, about 1 minute. Add the egg whites and vanilla, and beat until well combined. With the mixer at low speed, gradually beat in the dry ingredients until well combined. Stir in the crystallized ginger. Preheat the oven to 400 degrees. On a lightly floured surface, with a floured rolling pin, roll out half the dough to a 1/4-inch-thick round. Using cookie cutters in any shapes you prefer, cut out the dough. Arrange the cookies, 1 inch apart, on the prepared baking sheets. Place both baking sheets in the oven and bake the cookies for 5 minutes (switching the position of the sheets halfway through baking), or until the edges of the cookies are lightly browned. Transfer the cookies to wire racks to cool. Repeat with the remaining dough and trimmings. Makes 3 dozen cookies; serving size 1. Posted to recipelu-digest by Sandy on Mar 19, 1998
