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GINGERSNAPS

Sharing Mountain Recipes
by Randi Lee Levin
Crunchy but soft centered, spicy and low in fat, what more could one ask for from an everyday cookie; well except for the fact that it must also taste good? This recipe definitely does. I still make these for a few special customers with specific dietary needs as well as for those who can and usually do eat anything that they want. This remains a favorite around the winter holidays but is also requested frequently during the warmer months. The pleasing spicy flavor will be a welcome addition to all recipe collections.
Makes approximately 2 dozen cookies.

CINNAMON SUGAR MIXTURE
• 3/4 cup sugar
• 2-3 tablespoons cinnamon

Mix together and set aside in a small bowl.

COOKIES:
• 1/2 cup (1 stick) margarine
• 1/2 cup canola or safflower oil
• 1 cup sugar
• 1/2 cup plus 1 teaspoon brown sugar
• 2 eggs or equivalent amount of liquid egg substitute
• 1/3 cup molasses
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons each of ginger and cinnamon
• 1/2 teaspoon each of nutmeg and cloves
• Additions if desired: raisins, golden and dark and/or dried cranberries, nuts, etc.
 

Directions
1.
Mix together the margarine, oil and sugars. Add the eggs and molasses and mix thoroughly.

2. Add flour, baking soda, spices and optional addition to the sugar mixture and then mix all ingredients together thoroughly. This batter will be very moist.

3. Grease two cookie sheets.

4. Lightly flour the palms of your hands (optional), scoop up a tablespoon full of batter (or use a small ice cream scoop) and roll the dough into a ball with the palms of your floured hands.

5. Roll each cookie ball in the cinnamon sugar mixture, place onto the prepared cookie sheets, lightly flatten each cookie with the palm of your hand and bake 10-14 minutes, depending upon whether you want soft or crunchy cookies.

Variation: Subsitiute 1 cup (2 sticks) butter for the margarine and canola oil.
 

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