Title: Low Fat Ginger Crisps
Categories: Cookie Lowfat
Yield: 36 Cookies
| 2 | tb | Canola oil |
| 2 | tb | Butter; softened |
| 1 | c | Dark brown sugar |
| 1 | lg | Egg |
| 2 | tb | Grated lemon rind |
| 1 1/4 | c | All-purpose white flour |
| 1/4 | c | Cornstarch |
| 2 | ts | Ground ginger |
| 1 | ts | Ground cinnamon |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | tb | Sugar; for sprinkling |
Preheat oven to 350. Prepare baking sheets with parchment paper or nonstick
spray. Cream oil, butter, sugar, egg, and lemon rind with a mixer. Sift
together flour, starch, spices and leaveners. Stir the dry mix into the
creamed mix. Roll out to 1/16" thick, sprinkle with sugar cut out shapes
and place onto baking sheets. Bake 10 min and let cool 2 min before moving
from sheet to wire racks to finish cooling..