Snappy Cookies Recipe
Ingredients
| Butter/Null | 2⁄3 Cup (10.67 tbs), softened (NULL) | |
| Honey/Null | 2⁄3 Cup (10.67 tbs) (NULL) | |
| Molasses/Null | 2 Tablespoon (NULL) | |
| Eggs/Null | 2 (NULL) | |
| Whole wheat pastry flour/Null | 2 1⁄2 Cup (40 tbs) (whole wheat) | |
| Ginger/Null | 1 Tablespoon, ground (NULL) | |
| Allspice/Null | 2 Teaspoon, ground (NULL) | |
| Baking soda/Null | 1 Teaspoon (NULL) |
Nutrition Facts
Serving size: Complete recipe
Calories 2552 Calories from Fat 1194
% Daily Value*
Total Fat 135 g208.2%
Saturated Fat 80.4 g402.2%
Trans Fat 0 g
Cholesterol 745.5 mg248.5%
Sodium 1553.3 mg64.7%
Total Carbohydrates 323 g107.8%
Dietary Fiber 24.7 g98.7%
Sugars 182 g
Protein 32 g63.4%
Vitamin A 85.8% Vitamin C 9.5%
Calcium 34% Iron 57.6%
*Based on a 2000 Calorie diet
Directions
In a large bowl, beat together butter and honey.
Beat in molasses and eggs.
In a medium-size bowl, sift together flour, ginger, allspice, and baking soda, stirring with a fork to blend.
Mix into butter mixture.
Form dough into 1-inch balls by breaking off pieces and rolling between palms of your hands.
Place on ungreased baking sheets 3 inches apart.
Bake on middle shelf of oven for 8 minutes, or until browned.
Cool on wire racks.
Chef
