is the thick dark syrup which remains when sugar cane juice is
boiled down and the raw sugar is extracted. If you are tempted
to use butter in place of the butter substitute, the result will
be a drier cookie. The butter substitute makes them moist.
1/2 cup butter substitute
cup dark brown sugar
cup mild molasses
tablespoon powdered ginger
teaspoons ground cinnamon
teaspoons baking soda
teaspoon white wine vinegar
2 cups confectioners' sugar
teaspoon powdered ginger
tablespoons fat-free milk
Ground cinnamon to decorate
1. Preheat oven to
2. Cookies: In a large
bowl, use a wooden spoon to beat
substitute, brown sugar, molasses and eggs.
3. Sift the flour,
ginger, ground cinnamon, baking soda and
the butter mixture, stir well, then add vinegar.
tablespoonfuls of dough and flatten the dough
baking sheets lined with parchment paper.
5. Bake in a
oven for 15 minutes.
In a medium bowl, mix confectioners' sugar, ginger
enough milk to make a smooth icing. Ice cookies while
still slightly warm.
7. Sprinkle icing
Makes a family-size plate of cookies
with Love- A copyright recipe
would love to have you print
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