Here is a recipe I've had so long I don't know where it came from. Back in the 70's and 80's my friend and I wrote calories on all our recipes so we could loose our baby weight. This recipe has calories on it so it came from back then.
Bleach boy is missing all his high fat treats but this one only take oil and egg which seems better than butter and eggs! It makes up fast, is crunchy if cooked long, or soft in the middle if cooked less. Remove the cookies as soon as they are holding together. They will cook too much if left on the cookies sheet once you take them out.
Enjoy
Gingersnap cookies:
In a bowl stir all ingredients, roll into a ball ( I like walnut size plus) roll in sugar and space well on an ungreased cookie sheet. Bake at 350 degrees F. for 15 minutes for crunchy, 12 minutes for soft middles.
3/4 cup oil (go for the lower fat oils)
1 cup packed brown sugar
1 egg
1/4 cup of a good dark molasses
Stir the above until mixed well and add list below
2 cups flour
2 teas baking soda
1/2 teas salt
1/2 teas. Cinnamon
2 teas. ginger
1/2 cup of sugar for dipping
If you make 30 cookies (that's smaller than my walnut size dough balls) you have 117 calories per cookie. The whole recipe is 3524 calories approx. so count your cookies and divide)
5 comments:
Mmmmmm You can almost smell them, and they look as good.
Oh Diana,
We were talking about you at Dorothy's yesterday! Wish you'd come for a visit! Yes the ginger was really tasty.
eeeh - did you have to mention calories Fonnell. They sound just delicious, but those thousands of calories. Oh well, I'n going to try them anyway.
smiles.....
I found my way here from Hildred and Charles and copied and printed out the gingersnap cookie recipe.
My dear of 55+ years made them this afternoon. How can I not think of them as Valentine cookies!
Thanks for the recipe. They are wonderful.
Oh we love these for any special day. So glad everyone is enjoying the cookies!
Post a Comment