6 TBSP vegetable shortening
6 TBSP butter
1 cup SPLENDA® Granular
1 large egg
1/4 cup molasses
2 cups sifted all-purpose flour
3/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Mix together shortening, butter, SPLENDA®, egg and molasses. Stir together and stir in dry ingredients. Mix thoroughly. Chill dough in refrigerator until firm, about 2 hours. Form into 16 balls. Place on cookie sheet and pat down gently with fork.
Bake for 10 to 12 minutes at 350 deg. Do Not over bake. Cookies will look chewy when they come out but they become crisp. Makes 16 cookies.
Nutrients Per Serving:
Serving Size 1.1 ounces (32 g)
Calories 160, Carbohydrates 16 g, Protein 2 g, Dietary Fiber 1 g, Total Fat 10 g, Saturated Fat 2 g,
Cholesterol 15 mg, Sodium 260 mg.
Dietary Exchanges: 1 carbohydrate, 2 fat.