Soft Molasses Cookies (Cavaiani) Recipe
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Soft Molasses Cookies (Cavaiani)
1/4 cup Sugar
1/2 cup Molasses
1/2 cup Vegetable shortening
2 Large eggs
2 3/4 cup All-purpose flour
2 tsp Baking soda
1 tsp Cinnamon
1 tsp Ginger
1/2 tsp Nutmeg
1/4 cup Sugar, (dry sugar substitut
1/2 cup Coffee, (hot)
1 tbsp Lemon juice
Cream sugar, molasses and shortening together at medium speed until
light and fluffy. Add eggs and mix at medium speed until creamy,
scraping down the bowl before and after adding eggs. Stir flour,
baking soda, cinnamon, ginger, nutmeg, salt and dry sugar substitute
together to blend well, and then add, along with coffee and lemon
juice, to creamy mixture. Mix at medium. Mix at medium speed until
creamy. Drop dough by 1 1/2 Tablespoon onto cookies sheets that have
been sprayed with pan spray or lined with aluminum foil. Bake at 375
for 12 to 14 minuntes, or until cookies are firm. Remove them to a
wire rack and cool to room temperuture.
Food exchanges per servings: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 101, FAT: 4g, CHO: 15g Na: 103mg, PRO: 2g, CHO: 18mg
Source: Desserts for Diabetics by Mabel Cavaiani, R. D.
Brought to you and yours via Nancy O'Brion and Her Meal-Master
Serves: 30 |
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Soft Molasses Cookies (Cavaiani) Recipe brought to you from the Recipes.eu.com recipe collection
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A few tips on healthy eating
If your aim is to shed a few kilos and make improvements in your general wellbeing, then, as any doctor will tell you, you should make plans to decide on a methodically designed balanced weight loss regime. If possible, this must take in five measures of fruit & veg every day and include a sensible fusion of carbohydrate, fat, and protein.
When people first start dieting, they far too often fix on food store and well known foods described as 'low fat'. This is far too often wrong, given that a food product could be moderate in fats, but also far too high in carbs & calories.
When deciding on a weight loss program, it is essential to try to break down ingestion of salt, fats and refined carbohydrate.
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