Ingredients
2 cups (240g) unbleached flour
1 tsp (4g) baking powder
1/2 tsp (2g) baking soda
1 1/2 tsp (4g) ginger
1 tsp (2g) cinnamon
1/2 tsp (1g) cloves
1/4 cup (60mL) canola oil
1/3 cup (80mL) molasses, light
1/2 cup (100g) sugar
1 egg
1 tsp (5mL) vanilla extract
sugar for dipping
Directions
Preheat oven to 375°F (190°C).
Lightly grease several baking sheets with vegetable oil spray.
In a medium bowl, stir together flour, baking powder, baking soda,
ginger, cinnamon and cloves. Set aside.
In a large mixing bowl, with and electric mixer set on medium speed,
beat together oil, molasses, sugar, egg and vanilla extract. Beat in half of dry ingredients
just until mixed. Using a large wooden spoon, stir in remaining dry ingredients just until
evenly incorporated. Batter will be stiff.
Divide dough in half; wrap each portion in plastic wrap and freeze for
30 minutes. Using your hands, roll each portion of dough into 25 1-inch (3cm) balls, dip into
sugar and place 2 inches (5cm) apart on cookie sheets.
Bake for 10 minutes or until lightly browned. Remove from baking
sheets; cool on wire racks. Store in airtight container.
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.