2002 Ginger Thins

By boandozzy

One serving (2 cookies) equals 81 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 75 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Diabetic Exchange: 1 starch.

Originally published as Ginger Thins in Light & Tasty October/November 2001, p50

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

Details

Servings 21
Preparation time 15mins
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large 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.