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Ingredientes
- 21/4 c. Unsifted all-purpose flour
- 3/4 c. Vegetable oil
- 1/2 c. Sugar
- 1 x Egg
- 1/4 c. Pure maple syrup
- 1/4 c. Sorghum molasses
- 2 tsp Baking soda
- 1 tsp Grnd ginger
- 1/2 tsp Cinnamon
- 1/2 tsp Grnd cardamom
- 1/4 tsp Salt
- Additional sugar for coating
Direcciones
- 1. Heat oven to 350 degrees. Have ungreased baking sheet(s) ready.
- 2. Combine all ingredients, except sugar for coating, in large bowl of an electric mixer. Beat on low speed till combined. Chill to hard dough slightly, about 20 min.
- 3. Roll into large balls, using 1/4 c. dough each for large cookies or possibly a scant Tbsp. for smaller cookies (dough will be soft). Roll in additional sugar to coat. Arrange on baking sheet, spacing them 3 inches apart.
- 4. Bake till set, about 15 min for large cookies and 10 min for smaller ones. Cold on baking sheet 1 minute before transferring to wire rack to cold.
- Fourth-place winner in the 1995 Chicago Tribune Holiday Cookie
- Contest: by Agnes Da Costa of Countryside
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 376 | |
| Calories from Fat 128 | 34% |
| Total Fat 14.55g | 18% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 16mg | 5% |
| Sodium 265mg | 11% |
| Potassium 81mg | 2% |
| Total Carbs 55.03g | 15% |
| Dietary Fiber 1.6g | 5% |
| Sugars 12.69g | 8% |
| Protein 6.14g | 10% |
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