BYU's Gingersnap Cookies

Makes 4 dozen. Serving size = 2" cookie. 53 calories and 1 gram of fat.

Ingredients:

6 Tbsp. margarine or butter

1/2 c. granulated sugar

1 c. brown sugar, firmly packed

2 egg whites

1/4 c. molasses

1 c. whole wheat flour

1 c. all-purpose flour

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cloves

Directions:

In a large bowl of an electric mixer, beat margarine, brown sugar, egg whites, and molasses (the mixture will look curdled). Sift or stir together all of the dry ingredients. Add the dry ingredients to the molasses mixture and mix until well blended.

Cover and chill dough (this is important - dough will be too sticky to handle if not well-chilled).

Form into balls (about 1 1/2 tsp. of dough). Roll in granulated sugar to coat.

Preheat oven to 375 degrees. Bake on an ungreased baking sheet for 8-10 minutes. Do not over bake or they will lose their chewy texture.

Store in an airtight container.

This recipe originated from the Morris Center Cafeteria, BYU Dining Services.

GO COUGARS!