Review-double ginger cookies May 01

[Cathy]

If you are a ginger lover, you will love these! They have a richness about them without the fat. The only changes I made to the recipe were to use the all the juice of a very small lemon, 1/2 tsp vanilla & 1/2 cup white sugar and 1/2 cup sucanat. I did roll the balls in white sugar. Give them a try!

[jesses584]

i thought they looked good i was going to make them but unfortunately my cl has grown legs and walked away. I cant find it. if you, or anyone else would post the recipe i would be very happy

jess

[Grace]

Here you go. Someone in our supper club made these as well, and they were WONDERFUL! Enjoy.

CookWare(tm) from Cooking Light(r)

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