Grandma's Gingersnaps ~ 60 cal each

INGREDIENTS:

3/4 cup margarine
1/2 cup white splenda
1/4 cup brown splenda
1/4 cup eggbeaters
2 cups all-purpose flour (I added 2 Tbsp of flour)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 tsp of allspice.
1 tsp of black pepper
2 teaspoons baking soda
1/2 teaspoon no-salt
1/4 cup white Splenda for decoration

(you can use sanding sugar to roll the dough in before baking, but that will add carbs / calories)

DIRECTIONS:

Preheat oven to 350 °F (175 °C).
In a medium bowl, cream together the margarine, 1 cup white & 1/4 cup brown Splenda until smooth.
Whip the eggbeaters and fold in until well blended.
Combine the flour, spices, baking soda and no-salt;
Stir into the butter/egg/splenda mixture to form a dough.
Roll dough into 1 inch balls and roll the balls in the remaining Splenda.
Using sanding sugar to roll the dough in before baking adds a bit more texture and it looks nice too.


Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Number of Servings: 36

Recipe submitted by SparkPeople user GWYNNEVERE..