Even More Recipes
Uncle Mike's Favorite Double
Ginger Cookies
1
1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup chopped crystallized ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 1/4 cups sugar, divided
1/2 cup applesauce
1/4 cup vegetable oil
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
Cooking spray
Lightly
spoon flours into dry measuring cups, and level with a knife. Combine flours
and next 5 ingredients (flours through ground ginger); stir well with a whisk.
Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4
ingredients (applesauce through vanilla). Add to flour mixture, stirring just
until moist; cover and chill dough at least 1 hour.
Preheat oven to 350°.
Lightly coat hands with flour. Shape dough into balls
(about 1 tablespoons each; dough will be sticky). Roll balls in 1/4
cup sugar. Place balls 2 inches apart on baking sheets coated with cooking
spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1
minute on pan. Remove from pan; cool completely on wire racks.
Note: These freeze well. Place cooled cookies in a
heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw
at room temperature.
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