Gingerbread Cookies
Makes about 48 cookies
The secret of these wonderful, crisp cookies is rolling the dough very, very thin. The easiest way to prepare the dough is with a heavy-duty mixer.
1/2
cup
sugar
1
teaspoon
ground ginger
1
teaspoon
cinnamon
1 1/2
teaspoons
baking soda
1/4
teaspoon
salt
1/3
cup
molasses
1/3
cup
soymilk
2 1/4
cups
whole-wheat pastry flour, divided
1
vegetable oil spray
Mix sugar, ginger, cinnamon, baking soda, and salt in a large bowl. Add molasses and soymilk and mix well. Add 1 cup flour and mix well. Mix in enough of the remaining flour to make a very stiff dough (if mixing by hand, knead the dough to thoroughly mix the flour).
Preheat oven to 275°F.
Lightly mist two or three baking sheets with vegetable oil spray, then dust them with flour. On a floured surface, roll a portion of the dough with a flour-dusted rolling pin to 1/16-inch thickness. Cut the dough into shapes with flour-dusted cookie cutters or a flour-dusted knife. Using a metal spatula, carefully transfer the cookies to the baking sheets. Bake until the edges are dry and the centers give just slightly when pressed, about 20 minutes. Allow to cool on baking sheet for 5 minutes, then transfer with a spatula to a wire rack to cool. Once cool, store in an airtight container.
Per cookie
- Calories: 35
- Fat: 0.1 g
- Saturated Fat: 0 g
- Calories from Fat: 3.6%
- Cholesterol: 0 mg
- Protein: 0.8 g
- Carbohydrates: 8.1 g
- Sugar: 3.4 g
- Fiber: 0.7 g
- Sodium: 54 mg
- Calcium: 9 mg
- Iron: 0.4 mg
- Vitamin C: 0 mg
- Beta Carotene: 0 mcg
- Vitamin E: 0.1 mg
Source: Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.
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