You can omit the chopped crystallized ginger and increase the ground ginger to 1 1/2 teaspoons, if desired. We tested it with the crystallized ginger (also called candied ginger) and loved the bitey flavor. You can find crystallized ginger at most food specialty shops in the Strip and sometimes in the spice section of your supermarket. This recipe comes from Cooking Light magazine.
2/3 cup packed dark brown sugar
1/3 cup stick margarine or butter, softened
1/4 cup molasses
1 large egg white
1 tablespoon chopped crystallized ginger
1 1/3 cups all-purpose flour
3/4 cup toasted wheat germ
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Cooking spray
2 tablespoons granulated sugar
Beat brown sugar and margarine at medium speed of a mixer until light and fluffy. Add molasses and egg white; beat well. Stir in crystallized ginger.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger and cinnamon. Stir in molasses mixture. Cover; freeze 20 minutes.
Preheat oven to 350 degrees.
Lightly coat hands with cooking spray. Shape dough into 30 balls, about 1 tablespoon each. Roll balls in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake for 10 minutes. Cool cookies on pans for 3 minutes. Remove from pans and cool the cookies completely on wire racks. Makes 2 1/2 dozen cookies.
Tested by Betsy Kline
Thursday, December 07, 2000
