1. Beat brown sugar and margarine at medium speed of a mixer until light and fluffy. Add molasses and egg white; beat well. Stir in crystallized ginger. 2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger and cinnamon. Stir into molasses mixture. Cover; freeze 20 minutes. 3. Preheat oven to 350. 4. Lightly coat hands with cooking spray. Shape the dough into 30 balls, about 1 tablespoon each. Roll the balls in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with the cooking spray. Bakes at 350 for 10 minutes . Cool cookies on pans for 3 minutes. Remove from pans, and cool the cookies completely on wire racks. Yield: 2 1/2 dozen (serving size: 1 cookie). NOTES : You can omit the chopped crystallized ginger and increase the ground ginger to 1 1/2 teaspoons, if desired. Recipe by: Cooking Light 10/98 Posted to EAT-LF Digest by "William S. Grant II"
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 6 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 167.9mg||6 %|
|Potassium 95.6mg||3 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 12.8g|
|Protein 2.6g||4 %|
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Calories per serving: 69
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