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Gingersnaps

Categories:
cookies, desserts, low fat

1/2 cup margarine
1/2 cup sugar
1/4 cup brown sugar
1/4 cup molasses
Egg substitute equal to 1 egg
2 1/4 cups flour
1 1/2 teaspoons baking soda
2 1/2 teaspoons cinnamon
2 1/2 teaspoons ginger

In a mixing bowl, cream margarine, sugars, molasses and egg substitute. In a separate bowl, combine flour, baking soda, cinnamon and ginger. Add to creamed mixture and mix well. Cover and refrigerate 1 hour. Preheat oven to 375 degrees. Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into 2-inch shapes. Place onto nonstick cookie sheet and bake 5 minutes. Let cool slightly and then remove to rack. This recipe yields 6 1/2 dozen cookies. Nutritional Analysis Per Serving: Calories 55; Fat (grams) 2; Percent calories from fat 33; Percent polyunsaturated 13; Percent saturated 4; Percent monounsaturated 16; Cholesterol (milligrams) 0; Sodium (milligrams) 65; Protein (grams) 1; Carbohydrate (grams) 11; Fiber (grams) trace.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-27-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 67 Calories (kcal); 2g Total Fat; (32% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 77mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving (2 cookies) as: 1 starch serving. Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 39 servings

Preparation Time: 0:00



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