tender gingersnaps

• Prep: 15 min. + chilling Bake: 10 min./batch
• Yield: 36 Servings

15 10 25

Ingredients

• 1 cup packed brown sugar
• 3/4 cup butter, melted
• 1 egg
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 cup sugar

Directions

• In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
• Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.
• Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 3 dozen.

Nutritional Facts 1 cookie equals 99 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 67 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.