| This recipe is liked by 3 person(s). |
GINGERSNAPS- Donna Houston
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| INGREDIENTS | |
| 3/4 cup | margarine |
| 1 cup | splenda |
| 2 | eggs |
| 1/4 cup | molasses |
| 21/2 cups | Almond Flour |
| 11/2 tablespoon | ground ginger |
| 1 teaspoon | ground cinnamon |
| 2 teaspoons | baking soda |
| 1 teaspoon | Black Pepper |
| 1/2 cup | white sugar for decoration |
| 2 teaspoons | Instant Coffee Granules |
| 2 Tablespoons | Fresh ground Ginger |
| Splenda | to sprinkle on top after baked |
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sprinkle with Splenda
right after removing the cookies from the oven.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe