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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Recipe from Prevention December 2009 magazine. They say These small packages burst with tart and spicy flavors. This updated gingersnap has lower calories and less fat than its classic counterpart because we used egg white in place of a whole egg and whole wheat flour instead of some of the white - yet they taste even better than traditional. I haven't made this but I want it in my cookbook so I'm posting it to share. Ingredients:
2/3 cup plus 2 tablespoons all-purpose flour |
1/3 cup plus 2 tablespoons whole wheat flour |
1 1/2 teaspoons ground ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon ground cloves |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1/2 cup granulated sugar |
1/4 cup plus 2 tablespoons butter (or blend such as smart balance) |
2 tablespoons molasses |
1 large egg white |
2/3 cup confectioners' sugar |
2 tablespoons fresh lemon juice (from one lemon) |
Directions:
1. Heat oven to 350°F.
2. Whisk flours, ginger, cinnamon, baking soda, cloves, salt & pepper in bowl.
3. Beat granulated sugar and butter spread (the recipe calls for 1/4 cup + 2 tablespoons 50/50 butter blend spread such as Smart Balance, but the program wouldn't accept that, so I entered butter or blend such as Smart Balance) in medium bowl with electric mixer at medium speed until combined. Add molasses and beat until combined. Add egg white and beat until smooth. Add dry ingredients in thirds, beating until combined.
4. Drop batter by teaspoonfuls onto ungreased baking sheets, spacing one inch apart. Bake 10 minutes.
5. Mix confectioners sugar and lemon juice in small bowl. Brush onto each cookie while warm.
6. (Zaar gave nutritritional info per dozen cookies. So you don't have to do the math I'm adding Prevention magazine's nutritional info per cookie [using Smart Balance 50/50 butter spread, not butter]: 33 calories, 6 g carb, 0 g fiber, 1 g fat, 0.5 g sat fat and 21 mg sodium.).
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