These are the best ginger cookies I have ever tasted.
Ginger Bread Cookies
1 1/2 c. Crisco
2 c. Sugar
1/2 c. molasses
2 eggs
4 c. flour
1 tlb. + 1 tsp. soda
1 tsp. pepper
1 tsp ginger
1/2 tsp. cloves
1/2 tsp. salt
Mix up crisco, sugar, eggs & molasses together until smooth. Add flour, soda, pepper, ginger, cloves salt. Use an icecream scoop to scoop dough up that is about 1/4 c per cookie.
Roll the dough into cinamon and sugar. Bake 350 degrees for 13 min.
To make the diabetic use the same amount of Splenda as you do normal suger. Also to make them fat free add 1 1/2 cups sugar free applesauce.
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Triple Ginger Cookies
Makes about 24 cookies
2 cup all-purpose flour
1 tsp baking soda
1/4 tsp table salt
1 tsp ground ginger
6 Tbsp unsalted butter, softened
2 Tbsp apple butter
1/4 cup ginger preserves
1/4 cup molasses
1 Tbsp ginger root, freshly grated
3/4 cup SPLENDA* Granular
1 large egg(s)
1. Preheat oven to 350 ºF. Cover 2 cookie sheets with parchment paper or coat with cooking spray.
2. Whisk flour, baking soda, salt and ground ginger together in a medium bowl; set aside.
3. With an electric mixer on medium speed, beat butter, apple butter, preserves, molasses and fresh ginger until well combined. Add SPLENDA*; beat to combine. Add egg; beat to combine. Add dry ingredients; beat to combine.
4. Drop rounded teaspoons of batter 1 inch apart onto cookie sheets. Bake until set and golden, about 15 to 17 minutes. Remove to wire rack to cool. Yields 3 cookies per serving.
Serving size: 3 cookies. POINTS value per serving: 2
Notes:
SPLENDA* is the perfect way to make the POINTS values of your favourite seasonal goodies go from low to lower!
1. Replace half the fat of any cookie recipe with an equivalent amount of unsweetened applesauce or mashed-up, ripe banana. If you do so, always double the amount of vanilla or other spices in the recipe.
2. Wherever the recipe calls for sugar, try baking with SPLENDA* No Calorie Sweetener. SPLENDA* measures cup for cup like sugar, so baking is just as easy. This adjustment will help create healthy variations of some of your favourite holiday treats.
3. Always cream the butter or shortening for at least 2 minutes in the mixer at medium speed. More tender cookies have more air beaten into the batter. But once you add the flour, never beat the batter, only stir with a wooden spoon, just until moistened and incorporated. You don’t want the glutens to get stiff.
4. If a recipe calls for two whole eggs, use 1 whole egg and 2 egg whites; if it calls for 3 whole eggs, use 1 whole egg and 3 egg whites.
5. Replace walnuts, pecans, and hazelnuts with almonds, pine nuts, pumpkin seeds, or unsalted sunflower seeds.
6. If you replace buttermilk or sour cream with low-fat buttermilk or fat-free sour cream, use cake flour rather than all-purpose flour for more tender cookies.
Try these two recipes for the perfect treats anytime. The use of SPLENDA* No Calorie Sweetener instead of sugar makes these already healthy and scrumptious desserts even lower in POINTS values!