U-Line B12115 User Manual download pdf (Page 20)

C R kitchen

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GINGER SNAPS

Makes 3 dozen cookies

Cornmeal in a cookie makes for a wonderfully chewy treat. The optional candied ginger

makes for a marvelous double-flavored cookie.

1 1/2 cup cornmeal

1 1/2 cup whole wheat pastry flour

1/4 cup nonfat dry milk

1/2 tsp baking soda

dash of salt

2 carrots, grated

1/4 stick, (2 oz) margarine, room temperature

1/4 cup frozen orange or pineapple juice

1 tblsp honey

1/4 cup fresh gingeroot, grated

2 tblsp lemon rind, grated

3/4 cup sunflower seeds, toasted

1/4 cup candied ginger or raisins

canola oil cooking spray

Note

I add a teaspoon of ginger powder and half a teaspoon of sweet and low

sweetener and they turn out great.

Method:

Preheat oven to 350.

Sift together the cornmeal, flour, baking soda, non-fat dry milk and salt.

Rub in the margarine.

In a medium bowl, beat the honey, and fruit juice together until light and fluffy. Mix in the

carrots, ginger, sunflower seeds, candied ginger and lemon rind.

Mix all ingredients together until barely moistened. The mix will appear dry, but the

carrots moisten upon cooking.

Spray a non-stick cookie sheet with canola oil.

Roll spoonful to make the cookie, arranging close together and press down with a fork.

Bake for 12 - 15 minutes

To guarantee a chewy cookie, be sure to test after 12 minutes so that the cookies do not

dry out.

60 Calories per cookie. Percentage of calories from: Fat 31%, Protein 14%, Carb. 54%

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U-Line B12115 User Manual Page 20