Ginger Cookies Print
1 & 1/3 cups flour, sifted
2/3 cup ground flax
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1/2 tsp salt
1/4 cup margarine, melted
1/2 cup brown sugar, packed
1/3 cup molasses

Combine sifted flour, ground flax, baking soda, cinnamon, ginger, cloves and salt; mix well.
In a seperate bowl, beat together brown sugar and egg until the sugar is dissolved.
Add melted margarine and molasses to sugar and egg mixture; mix well.
Stir in dry ingredients. Cover dough and chill in refrigerator for about 1 hour.
Preheat oven to 325°F.
Remove dough from refrigerator.
Lightly spray baking sheet with non-stick vegetable spray; wipe off excess.
Lightly coat hands with vegetable oil or non-stick spray to make handling dough easier. Measure 1 Tbsp chilled dough, roll and flatten.
Place on a cookie sheet 2" apart. Bake for 10 - 11 minutes. Remove from oven and cool on wire rack for 5 minutes. Remove from sheet and cool to room temperature.
Yields 26 cookies. Serving size: 2 cookies.

Nutrient Values:
192.8 Calories - 3.3g Protein - 31.8g Carbs - 2.3g Fibre - 6.1g Fat (0.8g Sat, 2.3g Mono, 2.4g Poly) - 14.3g Cholesterol - 1.1g Omega 3 - 231.7mg Potastium - 366.2mg Sodium

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