|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3/4 |
cup |
unsalted butter -- softened |
|
1/2 |
cup |
granulated sugar |
|
1/2 |
cup |
dark brown sugar -- packed |
|
1/4 |
cup |
molasses |
|
2 1/2 |
cups |
all-purpose flour |
|
1 |
whole |
egg |
|
1 1/2 |
teaspoons |
baking soda |
|
1/4 |
teaspoon |
salt |
|
2 |
teaspoons |
Chinese Five Spice -- see recipe |
|
Frosting |
||
|
1 |
cup |
confectioner's sugar |
|
3 |
tablespoons |
2% low-fat milk |
|
1 |
teaspoon |
vanilla extract |
|
2 |
ounces |
crystallized ginger -- minced fine |
| Heat oven to 350°F. Cream butter, sugar and brown sugar until light and fluffy. Add egg and molasses to butter mix. Add flour, baking soda, and Chinese five spice. Shape dough into walnut size balls. Put on ungreased baking sheet about 2 inches apart. Bake 10-12 minutes. Cool on rack. Mix icing ingredients together except for ginger. Ice the cookies and sprinkle with ginger. Makes 60 cookies |
| Per Serving: 70 Calories; 2g Fat (31.6% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 44mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. |