COOKIES!!!!!

Ahhhhh yes..... Cookies.

Tom is a "Cookie-Monster" and would devour any and all cookies in his path, if left to his own devices. I found an OLD recipe for Gingersnaps that I modified for the diabetic diet and they are this week's "Cookie of Choice". Tom calls them "candy". In lieu of a meaningful post from me.... I humbly offer a morsel.

GINGERSNAPS
1 cup Splenda
3/4 cup DiabetiSweet Brown Sugar (best price on Amazon.com)
2/3 cup unsalted butter, softened
1/3 cup molasses
2 tablespoons Canola Oil
1 egg (or 1/4 cup egg substitute)
3 1/4 cups all-purpose flour
2 teaspoons baking soda
3 tablespoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon

Mix Splenda, DiabetiSweet, butter, molasses and oil together in a medium bowl. Mix until creamy. Scrape sides of bowl and add egg, mix well. Sift dry ingredients together, add to sugar/butter mixture and mix until well blended.

Divide dough in half and roll into logs. Wrap in plastic wrap and freeze for 30 minutes, or until firm enough to slice.

Preheat oven to 350 degrees. Spray cooking spray on cookie sheets. Slice cookies approx. 1/4 inch thick and place on prepared sheets. Bake 10-12 minutes, or until bottoms are lightly browned. (I said "Browned", Tom....not blistered!)

(Nutrition Info: (Serving is 2 cookies) 110 calories; 40 calories from fat; 4g Fat (2g Sat Fat); 10mg Cholesterol; 75mg Sodium; 10g Carbohydrate; 0 Fiber; 3g Sugar; 1g Protein.

Tip: These taste better if they are allowed to "age" a bit in an air-tight container....say, a few days. They get crisper and the flavors intensify.

ENJOY!!

T