Ingredients
Ingredients:
6 tablespoons vegetable shortening
6 tablespoons margarine
1 cup SPLENDA Granular
1 large egg
1/4 cup molasses
2 cups sifted all-purpose flour
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Directions:
Mix together shortening, margarine, Splenda® Granular, egg and molasses.
Sift together and stir in dry ingredients. Mix thoroughly.
Chill dough in refrigerator until firm, about two hours.
Form into 16 balls. Place on cookie sheet and pat down gently with fork.
Bake for 10 to 12 minutes at 350-degrees. Do not over-bake. C
Yield: 16 cookies.
Nutritional information per cookie:
Calories: 160
Total Fat: 10g
Saturated Fat: 2g
Carbohydrates: 16g
Cholesterol: 15mg
Protein: 2g
Sodium: 260g
Fiber: 1g
Diabetic Exchanges: 1 Carbohydrate, 2 Fat
Preparation
In one bowl Set aside mixed shortening, margarine, splenda, egg, and molasses.
In another bowl Set aside sifted dry ingredients.
Stir in dry ingredients.
