These cookies turned out really tasty! They’re really soft, even the next day. I sent some to work with Dino, and his co-workers dubbed them “Ginger Clouds”.
Cinnamon-Ginger Cookies (Biscotti Dello Canella-Zenzero)
Cooking Light September 2008
These drop cookies are terrific with a cup of coffee or tea—and easy for guests to eat while they play games. For the best flavor, make sure your spices are fresh; if they smell strong, they are good to use.
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 ½ teaspoons ground cinnamon
¾ teaspoon baking soda
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon grated nutmeg
Dash of salt
6 tablespoons butter, softened
¾ cup sugar, divided
3 tablespoons fat-free milk
3 tablespoons molasses
1 teaspoon vanilla extract
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt), stirring with a whisk.
3. Combine butter and 1/4 cup sugar in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 3 minutes). Beat in 3 tablespoons milk, molasses, and vanilla extract. Add flour mixture to butter mixture, and beat on low speed until blended. Shape dough into a 6-inch disk. Cover and chill for 30 minutes.
4. Lightly coat hands with cooking spray. Shape dough into 30 balls (about 2 teaspoons each). Place remaining 1/2 cup sugar in a shallow bowl. Roll dough balls in sugar; place 2 inches apart on baking sheets coated with cooking spray. Flatten balls slightly with the bottom of a glass. Bake at 350° for 12 minutes or until lightly browned. Cool on pans 4 minutes. Remove cookies from pans; cool completely on wire racks.
Yield: 30 cookies (serving size: 1 cookie)
CALORIES 69 (31% from fat); FAT 2.4g (sat 1.5g,mono 0.6g,poly 0.1g); IRON 0.4mg; CHOLESTEROL 6mg; CALCIUM 9mg; CARBOHYDRATE 11.5g; SODIUM 54mg; PROTEIN 0.7g; FIBER 0.2g
MacGourmet Rating: 4 Stars