Baking time: 8 minutesThese are perfect little spice gems whether they’re enjoyed with an afternoon glass of milk or an evening small glass of red wine.
Preparation time: 25 minutes Baking time: 8 minutes
2 cups whole wheat pastry flour
1½ teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground allspice
Pinch of salt
½ cup Better Butter or trans-fat free spread
½ cup brown sugar
¼ cup dark molasses
1 egg white
1. Preheat the oven to 350°F. Lightly coat several cookie sheets with vegetable oil spray. On a sheet of waxed paper, combine the flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.
2. In the bowl of an electric mixer, beat the Better Butter or spread until smooth. Add the sugar, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. The dough will be soft but not sticky.
3. Using your palms, roll the dough into ¾" balls (1 level teaspoon). Place, separated, on the prepared pans.
4. Bake for 8 minutes, or until the edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.
MAKES 70 COOKIES (3 COOKIES PER SERVING)
Per serving: 90 calories, 14 g carbohydrate, 1 g protein, 3.5 g fat, 1 g saturated fat, 0 mg cholesterol, 123 mg sodium, 1 g fiber
Carbohydrate Choices: 1
Dietary Exchanges: ½ starch, ½ fat
NOTE: The cookies can be stored in an airtight tin for up to a week or frozen for up to 3 months.