Whole Wheat Ginger Snaps Recipe
Ingredients
| Molasses | 1/4 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| 1/4 cup unsalted margarine | ||
| Baking soda | 1/4 Teaspoon | |
| Egg white | 1 | |
| Whole wheat pastry flour | 3/4 Cup (16 tbs) | |
| 1/4 cup plus 2 tbs. unbleached white flour | ||
| Ginger | 1/4 Teaspoon | |
| Allspice | 1/8 Teaspoon | |
Directions
Place molasses, honey, margarine and baking soda in a saucepan.
Bring to a boil and cook over low heat until mixture foams up.
Remove from heat and cool to room temperature.
Add remaining ingredients and beat well.
Chill dough 2 or more hours.
Roll out 1/8" thick.
Cut out cookies with a 3" round cutter.
Place on a lightly greased cookie sheet.
Bake at 350° for 8 to 10 minutes.
Bring to a boil and cook over low heat until mixture foams up.
Remove from heat and cool to room temperature.
Add remaining ingredients and beat well.
Chill dough 2 or more hours.
Roll out 1/8" thick.
Cut out cookies with a 3" round cutter.
Place on a lightly greased cookie sheet.
Bake at 350° for 8 to 10 minutes.
Chef
