Low point Holiday Cookies
Gingerbread person cookies
Makes 4 dozen cookies - 1 pt per cookie
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves 6 tablespoons granulated sugar
1/4 cup butter or stick margarine -- softened
1/2 cup molasses
1 large egg white
2 tablespoons dried currants (or dark raisins)
1 1/4 cups powdered sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour.
2. Preheat oven to 350º.
3. Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons.
Bake at 350º for 8 minutes. Remove from pans; cool on wire racks.
4. Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag
5. Decorate cookies to your heart's desire.
CALORIES 59; FAT 1g; FIBER O.2g
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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