FOOD FOR THE BODY

Whole Wheat Ginger Cookies (from Country Home Magazine, March/April, 2009, p. 102)

Yield: 30 cookies (2 cookies per serving)
Points: 3

2 1/4 c. white whole-wheat flour (or 1 1/4 c. all-purpose flour plus 1 c. whole wheat flour)
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. baking soda
1/4 tsp. salt
3/4 c. butter, softened
1 c. packed brown sugar
1 egg
1/4 c. molasses
3 T. granulated sugar

In a medium bowl, combine flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.

In a large mixing bowl, beat butter with an electric mixer on low speed for 30 seconds. Gradually add brown sugar; beat until fluffy. Add the egg and molasses; beat well. Stir dry mixture into egg mixture. Cover and chill for 30 to 60 minutes or until easy to handle.

Shape dough into balls using a rounded tablespoon of dough for each. Roll balls in the granulated sugar. Bake in 350-degree oven form 8-10 minutes or until edges are just set (cookies will fall and crackle when removed from oven). Let stand on cookie sheets for 1 minute; transfer to wire racks and let cool. Makes about 30 cookies.

Per two cookie serving: 115 calories, 5 grams fat, 1 gram fiber