GINGERSNAPS- Donna Houston
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| 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.
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