Whole Wheat Ginger Snaps
|Molasses||1⁄4 Cup (4 tbs)|
|Unsalted margarine||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Whole wheat pastry flour||3⁄4 Cup (12 tbs)|
|Unbleached white flour||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
Place molasses, honey, margarine and baking soda in a saucepan.
Bring to a boil and cook over low heat until mixture foams up.
Remove from heat and cool to room temperature.
Add remaining ingredients and beat well.
Chill dough 2 or more hours.
Roll out 1/8" thick.
Cut out cookies with a 3" round cutter.
Place on a lightly greased cookie sheet.
Bake at 350° for 8 to 10 minutes.