December
2015
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Gingerbread Cookies
Gingerbread Cookies
Every Day's a Holiday Diabetic Cookbook
Mr. Food
Total Servings: 30
Serving Size: 2 Cookies
Exchanges:
1 Carbohydrate
1 Fat
Calories: 131
Total Fat: 6g
Cholesterol: 23mg
Sodium: 88mg
Carbohydrate: 17g
Protein: 2g
Ingredients:
1 cup (2 sticks) butter, softened
1/4 cup sugar
1/2 cup molasses
1 egg
3-1/2 cups a11-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
Preparation:
- In a medium bowl, cream together the butter, sugar, molasses, and egg.
- In another medium bowl, combine the flour, baking soda, ginger, and cinnamon. Gradually add to the butter mixture; mix until smooth.
- Refrigerate dough for 2 hours or overnight.
- Preheat the oven to 375°F. Coat baking sheets with nonstick cooking spray.
- Roll out the dough onto a lightly floured surface to l/8-inch thickness. Cut into your favorite shapes with cookie cutters and place on the baking sheets.
- Bake for 7 to 8 minutes, or until golden around the edges. Remove to a wire rack to cool completely.
This eNewsletter is a service of United States Medical Supply, Inc. The information provided here is obtained from a number of sources and is designed to support but not replace the relationship that exists between a patient/reader and their doctor, diabetes specialist, or health-care worker. Medical advice is NOT provided and readers are advised to contact their doctor, diabetes specialist, or health-care worker if they have any questions about the information presented here, concerns about individual health matters, or the management of their diabetes.
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