Gingerbread Cookies
| Servings | Cook Time |
| 20cookies | 8-10 minutes |
| Servings |
| 20cookies |
| Cook Time |
| 8-10 minutes |
Ingredients
- 2 cups all-purpose flour
- 2 tsp ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup shortening
- 2 eggs
- 2 tbsp molasses
- 2 tbsp milk
- 2/3 cup SPLENDA® No Calorie Sweetener Granulated
Servings: cookies
Units:
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Ingredients
Servings: cookies
Units:
|
Instructions
- Mix together flour, ginger, cinnamon, cloves, baking soda and salt; set aside. Beat shortening with mixer until creamy. Add eggs, molasses and milk and beat 1 minute. Blend in SPLENDA® Granulated. Gradually add flour mixture until blended. (If necessary blend in 1/4 cup (50 mL) flour by hand for form a stiff dough.)
- Refrigerate several hours or overnight.
- Divide dough in half. Between sheets of waxed paper, roll out each half to 1/8' (1 cm) thickness. Remove waxed paper and cut dough out with a gingerbread man cutter. Place on lightly greased cookie sheets.
- Bake at 350°F (180°C) for 8 to 10 minutes or until lightly browned and firm to touch. Cool on rack. Store in an airtight container in the refrigerator.
Recipe Notes
Amount per Serving
Energy:Â 123 Cal
Protein: 2.0 g
Fat: 7.3 g
Carbohydrates: 12.1 g
