Gingerbread Cookies (yaegar) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Applesauce,
1/2 cup: Brown sugar,
1 1/2 cup: Dark molasses,
1/2 cup: Cold water,
3 cup: White flour,
3 cup: Whole wheat flour,
2 tsp: Allspice,
2 tsp: Ginger,
2 tsp: Cloves,
2 tsp: Cinnamon,
2 tsp: Vanilla,
2 tsp: Baking soda,
1/2 tsp: Salt,
1 tbsp: Cold water,
Directions:
Mix the applesauce, brown sugar and molasses together thoroughly.
Stir in 1/2 cup cold water and vanilla.
Mix together dry ingredients. Add to the dough. Add
1 T cold water. Mix well.
Cover bowl and chill dough (for at least one hour.)
Preheat oven to 350. Roll out dough thick (1/2 inch). Cuts with small
glass (1-2 inch diameter). Place on lightly oiled (sprayed) cookie
sheet.
Bake about 10 minutes (until no imprint remains when touched lightly
with finger).
Notes: This recipe is from Sonja and William Conners The New
American Diet (pp. 365).
Posted by fry26@cas.org (Fred Yaeger ph=3556) to the Fatfree Digest
Vol. 12 Issue 15 Nov. 16, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
Stir in 1/2 cup cold water and vanilla.
Mix together dry ingredients. Add to the dough. Add
1 T cold water. Mix well.
Cover bowl and chill dough (for at least one hour.)
Preheat oven to 350. Roll out dough thick (1/2 inch). Cuts with small
glass (1-2 inch diameter). Place on lightly oiled (sprayed) cookie
sheet.
Bake about 10 minutes (until no imprint remains when touched lightly
with finger).
Notes: This recipe is from Sonja and William Conners The New
American Diet (pp. 365).
Posted by fry26@cas.org (Fred Yaeger ph=3556) to the Fatfree Digest
Vol. 12 Issue 15 Nov. 16, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
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