|
Gingersnaps
Makes 3 dozen cookies
|
|
|
|
|
|
Ingredients
|
|
2-1/2
|
cups all-purpose flour
|
|
1-1/2
|
teaspoons ground ginger
|
|
1
|
teaspoon baking soda
|
|
1
|
teaspoon ground allspice
|
|
1/2
|
teaspoon salt
|
|
1-1/2
|
cups sugar
|
|
2
|
tablespoons margarine, softened
|
|
1/2
|
cup MOTT'S® Apple Sauce
|
|
1/4
|
cup GRANDMA'S® Molasses
|
|
|
|
|
|
|
|
|
|
1. Preheat oven to 375°F. Spray cookie sheets with nonstick cooking spray.
|
|
2. In medium bowl, sift together flour, ginger, baking soda, allspice and salt.
|
|
3. In large bowl, beat sugar and margarine with electric mixer at medium speed until blended. Whisk in apple sauce and molasses.
|
|
4. Add flour mixture to apple sauce mixture; stir until well blended.
|
|
5. Drop rounded tablespoonfuls of dough 1 inch apart onto prepared cookie sheets. Flatten each slightly with moistened fingertips.
|
|
6. Bake 12 to 15 minutes or until firm. Cool completely on wire rack.
|
|
|
|
©Mott's® is a registered trademark of Mott's, LLP
|
|
|
Nutrients per Serving
|
|
(1 cookie)
|
|
Calories
|
77
|
|
Calories from Fat
|
8 %
|
|
Total Fat
|
1 g
|
|
Saturated Fat
|
<1 g
|
|
Carbohydrate
|
17 g
|
|
Fiber
|
<1 g
|
|
Protein
|
1 g
|
|
Sodium
|
76 mg
|
|
|
|
Dietary exchanges
|
|
1 Starch
|
|
|
|
|
|
|
|
|
Click here for printable version