Double-Ginger Cookies
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup chopped crystallized ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 1/4 cups sugar, divided
1/2 cup applesauce
1/4 cup vegetable oil
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
Cooking spray
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
Preheat oven to 350°.
Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.
Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.
Yield: 2 dozen (serving size: 1 cookie)
NUTRITION PER SERVING
CALORIES 123(18% from fat); FAT 2.5g (sat 0.5g,mono 0.7g,poly 1.2g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 24mg; SODIUM 98mg; FIBER 0.9g; IRON 1.4mg; CARBOHYDRATE 24.2g
Cooking Light, MAY 2001
