Nutrition Facts

  • One serving:
  • (2 cookies)
  • Calories:
  • 81
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 8 mg
  • Sodium:
  • 75 mg
  • Carbohydrate:
  • 12 g
  • Fiber:
  • 0 g
  • Protein:
  • 1 g


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Ginger Thins

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From Rock Island, Illinois, Eleanor Senske suggests a dollop of lemon sherbet complements her spiced treats nicely.

SERVINGS: 21

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 15 min. + freezing Bake: 10 min.

Ingredients:

  • 6 tablespoons butter, softened
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 2 tablespoons molasses
  • 1 tablespoon cold strong brewed coffee
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt

Directions:

In a large mixing bowl, cream butter and 1/2 cup sugar until light and fluffy; set remaining sugar aside. Beat in molasses and coffee to creamed mixture. Combine the remaining ingredients; add to creamed mixture until well combined (dough will be soft).
    Cover and freeze for 15 minutes. Shape dough into a 7-in. roll; flatten to 1-in. thickness. Wrap in plastic wrap. Freeze for 8 hours or overnight.
    Unwrap dough and cut into 1/8-in. slices; place 2 in. apart on parchment paper-lined baking sheets. Sprinkle with reserved sugar. Bake at 350° for 8-10 minutes or until firm. Remove from pans to wire racks to cool. Yield: 3-1/2 dozen.


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