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Suggest a better descriptionCream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well. Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes. Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 deg for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks. Yield: 52 cookies (serving size: 1 cookie). Serving Ideas : Store in an airtight container. NOTES : These gingersnap-style cookies from Elizabeth Graubard, of Palm Harbor, Florida, received rave reviews from our staff. Recipe by: Cooking Light, Mar/Apr 1993, page 104 Posted to Digest eat-lf.v097.n085 by louiseh@juno.com on Mar 29, 1997
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 52 Servings | ||
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Calories: 71 | ||
Calories from Fat: 13 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 126.5mg | 4 % | |
Potassium 20.5mg | 1 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 14g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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