Holiday GINGERSNAPSINGREDIENTS:

2 cups all-purpose flour

1 teaspoon

baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

1 cup sugar

½ teaspoon ground cloves

¼ cup molasses

extra sugar for rolling

¼ teaspoon salt

¾ cup shortening

1 egg

½ teaspoon baking soda

DIRECTIONS:

In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt. Set aside.

In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer until well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat until combined.

Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet. Bake at 375˚F oven for 8 to 10 minutes, or until edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely.

ILLLUSTRATIONS BY Kylie Lunar, age 12

clevelandclinic.org/HealthHub

© 2

013 C

leve

land

Clin

ic

Calories ............. 74

Protein ............... 1 g

Total fat ............. 4 g

Cholesterol ......... 5 mg

Carbohydrates .... 10 g

Sodium .............. 70 mg

Makes 5 cookies.

Serving size: 1 cookie