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Molasses
is the thick dark syrup which remains when sugar cane juice is
boiled down and the raw sugar is extracted. If you are tempted
to use butter in place of the butter substitute, the result will
be a drier cookie. The butter substitute makes them moist.
Cookies
1/2 cup butter substitute
1/2
cup dark brown sugar
1/2
cup mild molasses
2
large eggs
3 cups
all-purpose flour
1
tablespoon powdered ginger
1 1/2
teaspoons ground cinnamon
1 1/2
teaspoons baking soda
1/2
teaspoon salt
1/2
teaspoon white wine vinegar
Ginger Icing
2 cups confectioners' sugar
1/4
teaspoon powdered ginger
3
tablespoons fat-free milk
Ground cinnamon to decorate
1. Preheat oven to
350
.
2. Cookies: In a large
bowl, use a wooden spoon to beat
butter
substitute, brown sugar, molasses and eggs.
3. Sift the flour,
ginger, ground cinnamon, baking soda and
salt onto
the butter mixture, stir well, then add vinegar.
4. Form
tablespoonfuls of dough and flatten the dough
onto
baking sheets lined with parchment paper.
5. Bake in a
preheated 350
oven for 15 minutes.
6. Icing:
In a medium bowl, mix confectioners' sugar, ginger
and
enough milk to make a smooth icing. Ice cookies while
they are
still slightly warm.
7. Sprinkle icing
with cinnamon.
Makes a family-size plate of cookies
© Seasoned
with Love- A copyright recipe
We
would love to have you print
this recipe for
your own use.
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