Swedish Ginger Snaps Recipe
I am sure we both will agree that this Swedish Ginger Snaps is simply delicious And I am double sure that this recipe of Swedish Ginger Snaps makes it super delicious. Swedish Ginger Snaps can be eaten by anyone following a Diabetic diet. Swedish Ginger Snaps as a Snack never fails to impress. Is there a higher crime than reading about this Swedish Ginger Snaps and not trying it out?
Ingredients
1/3 cup molasses
1 tsp ginger
1 tsp cinnamon
1/2 tsp ground cloves
6 pkts. concentrated acesulfame-K
1/4 tsp baking soda
2/3 cup margarine or butter
2/3 cup nonfat sour cream
1/4 cup egg substitute (or 1 egg)
5 cup sifted flour
Directions
In a saucepan, bring the molasses and spices to a boil.
Remove from the heat and add the acesulfame-K, baking soda, and margarine.
Stir until the margarine melts.
Add the sour cream, egg substitute, and flour and mix thoroughly.
Turn out onto lightly floured board and knead into a ball.
Wrap in plastic wrap and refrigerate two hours or more.
Roll a manageable amount of dough on a lightly floured board to a thickness of 1/4 in. (55 mm) and cut with cookie cutters.
Place on a cookie sheet coated with nonstick cooking spray.
Bake at 325°F (160°C) for 8-10 minutes.
Remove from the heat and add the acesulfame-K, baking soda, and margarine.
Stir until the margarine melts.
Add the sour cream, egg substitute, and flour and mix thoroughly.
Turn out onto lightly floured board and knead into a ball.
Wrap in plastic wrap and refrigerate two hours or more.
Roll a manageable amount of dough on a lightly floured board to a thickness of 1/4 in. (55 mm) and cut with cookie cutters.
Place on a cookie sheet coated with nonstick cooking spray.
Bake at 325°F (160°C) for 8-10 minutes.
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