Gingerbread Cookies
Servings: 20 cookies
Ingredients:
| Nutritional Info | |
| Per serving: | - |
| Calories | 123 |
| Protein | 2.0 g |
| Fat | 7.3 g |
| Carbohydrates | 12.1 g |
-
2 cups (500 mL) all purpose flour
2 tsp (10 mL) ginger
1-1/2 tsp (7 mL) cinnamon
1/2 tsp (2 mL) cloves
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
2/3 cup (150 mL) shortening
2 eggs
2 tbsp (25 mL) molasses
2 tbsp (25 mL) milk
2/3 cup (150 mL) SPLENDA® Granular
Preparation:
Mix together flour, ginger, cinnamon, cloves, baking soda and sa< set aside. Beat shortening with mixer until creamy. Add eggs, molasses and milk and beat 1 minute. Blend in SPLENDA®. Gradually add flour mixture until blended.
(If necessary blend in 1/4 cup (50 mL) flour by hand for form a stiff dough.
Refrigerate several hours or overnight.
Divide dough in half. Between sheets of waxed paper, roll out each half to 1/8'
(1 cm) thickness. Remove waxed paper and cut dough out with a gingerbread man cutter. Place on lightly greased cookie sheets.
Bake at 350ºF (180ºC) for 8 to 10 minutes or until lightly browned and firm to touch. Cool on rack. Store in an airtight container in the refrigerator.
(If necessary blend in 1/4 cup (50 mL) flour by hand for form a stiff dough.
Refrigerate several hours or overnight.
Divide dough in half. Between sheets of waxed paper, roll out each half to 1/8'
(1 cm) thickness. Remove waxed paper and cut dough out with a gingerbread man cutter. Place on lightly greased cookie sheets.
Bake at 350ºF (180ºC) for 8 to 10 minutes or until lightly browned and firm to touch. Cool on rack. Store in an airtight container in the refrigerator.
Additional Information
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Source
SPLENDA®
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