Tuesday, February 9, 2010

Merry Gingerbread Cookies

  • 6 Cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 teaspoon baking powder
  • 4 tsp. ground ginger
  • 4 tsp. cinnamon
  • 1 1/2 tsp. ground cloves
  • 1 cup unsalted butter, softened
  • 1 cup Splenda No Calorie Sweetener, granulated
  • 1 tsp. salt
  • 2 eggs
  • 1 cup molasses
  • 3 Tbsp. water
1.) Bled together flour baking soda, baking powder, and spices in a large mixing bowl.

2.)Cream butter, Splenda and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.

3.) Preheat oven to 350 degrees F. Roll cookie dough out of slightly less than 1/4 inch. Cit into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Per serving: 100 Cal., Cal. from Fat 35, Fat 4g (Sat. 2g), 15mg Chol., 75mg Sod., 15g Carb., 1g Fiber, 4g Sugar, 2g Pro.

Recipe via Splenda add in All You Magazine

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