Rolled Ginger Cookies
.
Yield
20 servingsPrep
8 minCook
6 minReady
3¼Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cup |
whole-wheat flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 2 | teaspoons |
ginger
ground |
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
cloves, ground
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
molasses
|
|
| 2 | tablespoons |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
whole-wheat flour
|
|
| 7.5 | ml |
baking soda
|
|
| 1E+1 | ml |
ginger
ground |
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
cloves, ground
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 237 | ml |
molasses
|
|
| 3E+1 | ml |
vinegar
|
|
Directions
Grease a cookie sheet.
Stir together flour, soda, spices and ½ teaspoon salt.
Beat shortening for 30 seconds.
Add sugar; beat until fluffy.
Add egg, molasses and vinegar; beat well.
Add dry ingredients to beaten mixture, beating well.
cover; chill 3 hours or overnight.
Divide dough into thirds.
On a lightly floured surface, roll each ⅓ of dough to ⅛ inch thickness (keep remainder chilled).
Cut into desired shapes.
Place 1 inch apart on greased cookie sheet.
Bake in a 375℉ (190℃) oven for 5 to 6 minutes.
ool 1 minute, remove to a wire rack.
Makes 60.
Chill dough overnight for best results.
