vrijdag 22 november 2013

Fat-Free Gingerbread Cookies (Kopie)

•5 cups unbleached all-purpose flour
•4 tsp baking soda
•2 tsp cinnamon
•2 tsp ginger
•1/2 tsp cloves
•1/2 tsp allspice
•1/2 tsp nutmeg
•1 cup canned pumpkin
•1 cup brown sugar
•1 cup molasses
•3/4 cup skim milk
•1 Tbsp apple cider vinegar
•1/2 tsp salt
•2 egg whites

Preheat oven to 350 degrees Fahrenheit. Sift together 3 cups flour and spices (excluding salt) in large mixing bowl. In separate bowl, beat together brown sugar, molasses, milk, vinegar, salt, and egg whites until smooth. Stir together wet and dry ingredient mixtures, then add 2 more cups of flour gradually, stirring constantly, just until mixed in. Chill in refrigerator for 2-3 hours. On lightly floured surface, roll dough out 1/4 inch thick and cut cookies as desired. Bake 7-12 minutes depending on desired crispiness or chewiness, keeping in mind that cookies will continue to harden while cooling. Transfer to wire rack or cut-open brown paper bags to cool.

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