Gingerbread Cookies
40 people added this to their Recipe Box
This recipe makes 20 servings
| Nutritional Info | |
|---|---|
| Per serving, about: | - |
| cal | 123 |
| pro | 2.0 g |
| total fat | 7.3 g |
| carb | 12.1 g |
Ingredients
-
2 cups all purpose flour
2 tsp ginger
1-1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp baking soda
1/4 tsp salt
2/3 cup shortening
2 eggs
2 tbsp molasses
2 tbsp milk
2/3 cup Splenda® No calorie Sweetener, Granular
Preparation:
Mix together flour, ginger, cinnamon, cloves, baking soda and salt ; 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:
- For more recipes, tips and information about SPLENDA®, click here
Source: SPLENDA®
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