Friday, December 10, 2010

85 Calorie Gingerbread Cookie

3 cups all-purpose flour
2 teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon baking soda 
½ teaspoon baking powder
1 ½  teaspoons salt
¾  sticks unsalted butter
½ cup packed dark-brown sugar
1 large egg
¾  cup unsulfured molasses

In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside. Beat butter and brown sugar until light and fluffy; beat in egg and molasses. Add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours. Preheat oven to 350 degrees. Roll out to 1/8 inch thick, dusting lightly with flour as needed. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. Bake for 8 to 10 minutes. Cool.
P.S. Thanks go to Martha Stewart for the recipe!

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