Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Vegetable shortening

  2. 6 tablespoons 90ml Margarine

  3. 1 cup 237ml Splenda® Granular

  4. 1 Egg

  5. 1/4 cup 59ml Molasses

  6. 2 cups 125g / 4.4oz Sifted all purpose flour

  7. 3/4 teaspoon 3.8ml Ground ginger

  8. 1 teaspoon 5ml Ground cinnamon

  9. 3/4 teaspoon 3.8ml Ground cloves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix together shortening, margarine, Splenda®, egg and molasses. Sift together and stir in dry ingredients. Mix thoroughly. Chill dough in refrigerator until firm, about 2 hours. Divide dough four times. Form into balls and pat down gently with fork. Bake for 10 to 12 minutes at 350ºF. Do not over bake. Cookies will look chewy when they come out but they become crisp. Per serving: 152 calories, 10g fat (3g saturated fat), 1g fiber, 12mg cholesterol, 56mg sodium US Points: 3.7 UK Points: 2.9 Exchanges: Y Bread, 2 Fat


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