Ginger Tea Cake Cookies Recipe
Ingredients
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| 1/2 cup reduced-calorie margarine, softened | ||
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Crystallized ginger | 1 Ounce, minced | |
| Sugar | 3 Tablespoon, divided | |
| Vegetable cooking spray | ||
Directions
Combine brown sugar and margarine in a medium bowl, stirring well.
Stir in egg substitute and vanilla.
Combine flour and next 4 ingredients, stirring well.
Gradually add flour mixture to sugar mixture, mixing well.
Stir in crystallized ginger.
Cover and chill 2 to 3 hours.
Shape dough into 1-inch balls, and roll balls in 2 tablespoons sugar.
Place 2 inches apart on cookie sheets coated with cooking spray.
Dip a fork in remaining 1 tablespoon sugar, and flatten cookies in a crisscross pattern.
Bake at 375° for 7 to 8 minutes or until edges are lightly browned.
Remove from cookie sheets, and let cool on wire racks.
Stir in egg substitute and vanilla.
Combine flour and next 4 ingredients, stirring well.
Gradually add flour mixture to sugar mixture, mixing well.
Stir in crystallized ginger.
Cover and chill 2 to 3 hours.
Shape dough into 1-inch balls, and roll balls in 2 tablespoons sugar.
Place 2 inches apart on cookie sheets coated with cooking spray.
Dip a fork in remaining 1 tablespoon sugar, and flatten cookies in a crisscross pattern.
Bake at 375° for 7 to 8 minutes or until edges are lightly browned.
Remove from cookie sheets, and let cool on wire racks.
Chef
