Ginger Crisps


Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
114 3 1 1 0 85 20 2

recipe ingredients
2 Tbsp. vegetable oil
2 Tbsp. butter, softened
1 cup packed dark brown sugar
1 large egg
2 tsp. grated lemon rind
1 1/4 cup all purpose white flour
1/4 cup cornstarch
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

recipe directions
Preheat oven to 350*F. Prepare baking sheets by lining them with parchment paper or lightly spraying them with nonstick cooking spray. In a large bowl, cream oil, butter, sugar, egg, and lemon rind with an electric mixer until smooth. In a medium bowl, sift together flour, cornstarch, ginger, cinnamon, baking powder, baking soda, and salt. Stir into the creamed mixture just until combined. Divide dough into two portions. On a floured surface, roll out each portion to a thickness of slightly more than 1/16 inch thick. If desired, sprinkle with the sugar, lightly pressing it in with the rolling pin. Cut out shapes with a cookie cutter and place 1/4 inch apart on prepared baking sheets. Bake one sheet at a time for 10 to 12 minutes, or until lightly colored. Let cool 2 minutes, then remove cookies to a rack to cool.

Makes 36 cookies, or 18 servings of 2 each.


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Posts By 3FC
  • Anonymous

    This recipe is very good. I found I had to add a little extra liquid as the dough was too dry.