Description
Although i am not diabetic, when looking for desserts or baked goods, i frequently find myself reading diabetic living. I love the emphasis on complex carbohydrates and higher fiber ingredients well suited to my own approach to eating. Preparation does not include 1 hour chilling time. 2 cookies is 1 ww point; .5 carb exchange, .5 carb choices.
Ingredients
- All-purpose Flour
- Whole Wheat Flour
- Ground Ginger
- Apple Pie Spice
- Clove
- Cardamom
- Cayenne Pepper
- Unsalted Butter
- Light Molasses
- Dark Brown Sugar
Instructions
- Preheat oven to 375 degrees
- Combine flours with the spices in a medium bowl or on a sheet of waxed paper
- Set aside
- In a separate bowl beat the butter for a minute
- Add molasses and sugar and blend until fully combined
- Using a low setting on your mixer beat in flour mixture
- Divide dough into halves and shape into diskes
- Cover and chill for an hour
- Revove one disk from the icebox
- On a floured surface roll out the dough into a wafer thin sheet about 1 / 16 inch thick
- Use a floured 2 inch cookie cutter to cut out the crisps and place on a cookie sheet
- Alternate rolling method: getting the thin dough to retain its shape while tranfering to the baking sheet is laborous
- My solution is to roll the dough between two sheets of parchment
- Peel the top layer of paper off and make the cookie cutouts on the dough
- Leave some space, about 3 / 8 inch between cookies to make the next step easier
- Now peel off the excess dough, leaving the cookies on the parchment
- Transfer parchment filled with cookies to baking sheet and bake
- Perfectly shapped cookies
- Bake cookies for 5-6 minutes or until the cookie edges are just lightly browned
- Transfer cookies to a baking rack and allow o cool before serving
- Makes 66 cookies or 33 servings