Gingerbread Cookies
This recipe makes 20 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 123 |
| pro | 2 g |
| total fat | 7 g |
| carb | 12 g |
- Portion size: 20 cookies
Ingredients
- 2 cups 2cupsall purpose flour
- 2 tsp 2tspginger
- 1-1/2 tsp 1-1/2tspcinnamon
- 1/2 tsp 1/2tspclovecloves
- 1/4 tsp 1/4tspbaking soda
- 1/4 tsp 1/4tspsalt
- 2/3 cup 2/3cupshortening
- 2 2eggeggs
- 2 tbsp 2tbspmolasses
- 2 tbsp 2tbspmilk
- 2/3 cup 2/3cupSplenda® 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.
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Source : SPLENDA®
