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WW: Carol's Gingersnaps
Recipe By : Carol Williams
2 c all-purpose flour
1/2 tsp salt
1 tsp cloves
1 tsp ginger
1 tsp cinnamon
2 tsp baking soda
3/4 c light butter -- softened
2/3 c sugar
1/3 cup Splenda Granular
1 large egg
1/4 cup molasses
Sift the dry ingredients into a small bowl; set aside.
Cream the light butter until fluffy, gradually add sugar, beat well.
Add the egg & molasses, mix in well.
Stir in flour & spice mixture.
Shape 1 heaping teaspoon of dough into a ball, roll in sugar , place 2" apart on
an ungreased baking sheet, flatten with a fork.
Bake at 350° for 10-12 minutes
24 cookies @ 2 Points each
36 cookies @ 1 Point each
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