Spice CookiesSubmitted by: CHEF_MEG
IntroductionServe these holiday cookies with a cup of tea or lowfat vanilla ice cream.
Serve these holiday cookies with a cup of tea or lowfat vanilla ice cream.
Number of Servings: 36
1/2 c whole wheat flour
1 1/2 c all purpose flour
2 t ginger, ground
2 t cinnamon, ground
2 t allspice, ground
1/2 t salt
1 t baking soda
1 stick margarine
1/2 c brown sugar
1/2 c very ripe banana, pureed
1 t decorating sugar, candy sprinkles or sugar in the raw
Sift all the dry ingredients into a mixing bowl. Place the margarine in a mixing bowl, then add the sugar and mix until creamy. Add the banana and continue to beat at medium speed for 2-3 minutes. If the mixture looks loose, add one tablespoon of the flour mixture to the wet mixture. Add all the flour mixture in small amounts until combined. Divide the dough into 2 balls, wrap and press each one into a flat disk. Chill for at least two hours. Preheat oven to 400 degrees. Place the dough balls between two sheets of wax paper and roll out as thinly as possible. Stamp with a small (1"-1 1/2") cookie cutter. Sprinkle with decorating sugar; bake 10 minutes. Immediately after cooking, transfer the cookies to a wire rack to cool. Store cookies in an air-tight container for up to one week. One serving equals two cookies.
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Banana was not overpowering (I was concerned too), but pumpkin may work as a substitute for those asking. I subbed butter for margarine. 1st batch I rolled "as thinly as possible" and turned out too crispy. 2nd batch I rolled out to about 1/8" and only 8 minutes in the oven and they turned out good! - 12/20/09
I used margarine instead of butter (sensitive to it); substituted 1/4 c. of unsweetened applesauce for half of the butter/margarine; omitted the salt. Rolled the dough into two rolls, refrigerated then sliced @ 1/4"--this was easier than rolling out the dough and using a cookie cutter. Real good! - 12/8/10