Gingersnaps with Fresh Ginger
May, 2005

Makes about 36 / Bake these tempting treats the night before your outing. They transport well, and ginger is good for digestion.

3 tablespoons butter, softened
1/3 cup molasses
1 tablespoon freshly grated ginger
2 tablespoons finely chopped crystallized ginger
1 cup plus 2 tablespoons unbleached all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon water

1. Preheat oven to 350º. Coat a baking sheet with cooking spray, or use a nonstick sheet.
2. Place butter, molasses, fresh ginger, and crystallized ginger in a mixing bowl and beat until well-blended. Reduce mixer speed to low and add remaining ingredients, blending until a soft dough forms.
3. Roll dough into 1/2-inch balls and place 1 1/2 inches apart on the baking sheet. Flatten balls with the floured bottom of a glass. Bake 8–9 minutes. Remove to a rack to cool. Pack into a paper bag or plastic dish with a lid.

PER SERVING (2 cookies): 62 cal, 29% fat cal, 2g fat, 1g sat fat, 5mg chol, 1g protein, 10g carb, 0g fiber, 53mg sodium