Whole Grain Ginger Snaps

INGREDIENTS

2 cups	All purpose flour
2 cups	Whole wheat flour
2 tablespoons	Ground ginger
2 teaspoons	Baking soda
1 teaspoon	Ground cinnamon
1 teaspoon	Salt
1 cup	Sugar or Splenda
3/4 cup	Trans fat free vegetable oil spread
2	Large eggs
1 cup	Dark molasses

DIRECTIONS

1. In a medium bowl whisk all purpose flour, whole wheat flour, ginger, baking soda, cinnamon, and salt until blended.
2. In a large bowl, with a mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high, beat until light and creamy, occasionally scraping bowl with rubber spatula. Beat in egg and molasses. Reduce speed to low and beat in flour mixture until just blended. Cover dough in bowl with plastic wrap and refrigerate until easier to handle (dough will still be slightly sticky) about 1 hour.
3. Preheat the oven to 350 degrees. With lightly greased hands, shape dough by heaping measuring teaspoons into 1 inch balls. Place balls 2 ½ inches apart on two ungreased cookie sheets. 
4. Bake cookies until the tops are slightly cracked, 9-11 minutes. (Cookies will be very soft.) Cool cookies on cookie sheets on wire racks for 1 minute. With a thin metal spatula, transfer cookies to the rack to cool completely.

NUTRITION

55 calories per cookie

Protein	1g
Carbohydrates	9g
Total fat	2g
Saturated fat	0g
Cholesterol	5mg
Sodium	75mg

Good Housekeeping. The Great Christmas Cookie Swap Cookbook. New York, Hearst Books, 2009.