Ginger Cookies

Yesterday, while I was at the supermarket, I saw some cookies marked sugar-free. But they had something called sugar alcohol. What is sugar alcohol? I have no idea what-so-ever and decided that I would like to make some cookies that were low sugar, using Splenda. So…I decided to convert a Cooking Light recipe to low sugar. then I decided that I may as well go ahead and make them low fat and egg yolk free also. From past experience, I know that fresh ginger, minced super fine in place of ground ginger gives such a strong and fresh ginger taste, a taste I really, really like, so I used fresh ginger instead of ground ginger.

Here goes…

1 1/4 cups all-purpose flour

2 teaspoons ground ginger (use, 2 tablespoons of finely minced fresh ginger)

1/4 cup firmly packed brown sugar (use, 1/4 cup Splenda)

1/4 cup molasses

3 1/2 tablespoons margarine, melted (use, 3 ½ tablespoons of Light Butter)

1 egg white, lightly beaten (use, 2 tablespoons of Egg Beaters)

Vegetable cooking spray

Sift flour into a bowl, and stir in sugar and ginger. Combine molasses, Light Butter, and Egg Beaters and stir well. Add to dry ingredients and stir until well. Cover and place in freezer 30 minutes or until firm. Shape dough into 18 (1 1/4-inch) balls; place 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 12 minutes. Remove from pan and let cool on a wire rack.

I generally make two batches at a time, since these are sooo yummy and they disappear very quickly! ;) Have a couple with a nice cup of tea as a snack in the afternoon, or after dinner for desert, add a scoop of vanilla ice cream!

Yield: 1 1/2 dozen (serving size: 1 cookie)