Ginger cookies - need recipe!!!

[RebeccaB5051]

Help! I found a recipe in Cooking Light for some fabulous candied ginger cookies. It was an issue from this past summer - 2001. Maybe June or July? Perhaps a little earlier. I made them three times and they were delicious. Now, I want to make them again and I have lost the recipe! I know they had applesauce, candied ginger, and fresh grated ginger in them and the tops were dusted with sugar. They were so light and tasty. The recipe is not in the recipe finder on the website. Does anyone remember these cookies and if so, could you pleeeeeease post the recipe? Many thanks in advance!!

[funnybone]

Could this be it?

Double-Ginger Cookies

SOURCE: Cooking Light YEAR: May 2001 PAGE: 116

INGREDIENTS FOR 24 SERVINGS:
1-1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup chopped crystallized ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1-1/4 cups sugar, divided
1/2 cup applesauce
1/4 cup vegetable oil
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
Cooking spray

INSTRUCTIONS:
Small chunks of the crystallized ginger add spark to these cookies, so don't
chop it too finely. The dough can be chilled for up to 24 hours before shaping
and baking.

1. Lightly spoon flours into dry measuring cups, and level with a knife.
Combine flours and next 5 ingredients (flours through ground ginger); stir
well with a whisk. Make a well in center of mixture. Combine 1 cup sugar,
applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour
mixture, stirring just until moist; cover and chill dough at least 1 hour.

2. Preheat oven to 350 degrees.

3. Lightly coat hands with flour. Shape dough into 24 balls (about 2
tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place
balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350
degrees for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove
from pan; cool completely on wire racks. Yield: 2 dozen (serving size: 1
cookie).

Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic
bag; store in freezer for up to 1 month. Thaw at room temperature.

NUTRITIONAL INFORMATION:
CALORIES 123 (18% from fat); FAT 2.5g (sat 0.5g, mono 0.7g, poly 1.2g);
PROTEIN 1.5g; CARB 24.2g; FIBER 0.9g; CHOL 0mg; IRON 1.4mg; SODIUM 98mg; CALC
24mg

[RebeccaB5051]

Wow! I can't believe I already got a response, thank you so much - that's definitely them. Can't wait to make them this week! Thanks again :D