Ginger Cookies

Recipe By : Cooking Light, Mar/Apr 1993, page 104

1 Point Per Serving

6 tbsps margarine -- softened

2/3 c sugar

1/4 c molasses

1 egg

2 c all-purpose flour

2 tsps baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground mace

3 tbsps sugar

Vegetable cooking spray

Cream 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 350º for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks.

26 Cookies

Per serving: 46 Calories; 1g Fat (27% calories from fat); 1g Protein; 8g Carbohydrate; 3mg Cholesterol; 65mg Sodium

NOTES : These gingersnap-style cookies from Elizabeth Graubard, of Palm Harbor, Florida, received rave reviews from our staff.

Shared by: Betsy Burtis Derry, NH