Ginger Tea Cake Cookies
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Reduced calorie margarine||1⁄2 Cup (8 tbs), softened|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Crystallized ginger||1 Ounce, minced|
|Sugar||3 Tablespoon, divided|
|Vegetable cooking spray||1|
Combine brown sugar and margarine in a medium bowl, stirring well.
Stir in egg substitute and vanilla.
Combine flour and next 4 ingredients, stirring well.
Gradually add flour mixture to sugar mixture, mixing well.
Stir in crystallized ginger.
Cover and chill 2 to 3 hours.
Shape dough into 1-inch balls, and roll balls in 2 tablespoons sugar.
Place 2 inches apart on cookie sheets coated with cooking spray.
Dip a fork in remaining 1 tablespoon sugar, and flatten cookies in a crisscross pattern.
Bake at 375° for 7 to 8 minutes or until edges are lightly browned.
Remove from cookie sheets, and let cool on wire racks.