Title: Ginger Spice Cookies #2
Categories: Cookie Diabetic
Yield: 36 Cookies
| 1/3 | c | Vegetable oil |
| 3 | tb | Water |
| 1 | | Egg |
| 1/2 | ts | Vanilla extract |
| 1 | ts | Baking powder |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground cloves |
| 1 1/2 | c | All-purpose flour |
| 12 | pk | Sugar substitute |
| 1/2 | ts | Ground cinnamon |
SOURCE: Special Celebrations and Parties Cookbook by Betty Wedman, M.S.,
R.D., copyright 1989, ISBN #0-13-004219-6. MM format by Ursula R. Taylor.
Beat oil, egg, and vanilla together. Add baking powder, cinnamon,
ginger, cloves, and flour. Stir until well blended. Roll dough onto a
lightly floured surface. Cut into 2-inch rounds with a cookie cutter. Place
cookies on a lightly oiled baking pan. Bake in a 375~ oven for 7 to 10
minutes. Combine sugar substitute and cinnamon in a plastic bag or shallow
dish. Place warm cookies in the bag and shake to coat with topping. Cool.
Yield: 36 cookies.
Food Exchange per 2 cookies: 1/2 starch/bread and 1/2 fat.
Nutritional information per 2 cookies: 74 calories, 1 g protein, 8 g
carbohydrate, 4 g fat, 18 mg sodium, 14 mg potassium and 16 mg cholesterol.