Bill Yosses' Gingerbread Cookies

Chef Bill Yosses recipe for spicy, diabetic-friendly gingerbread cookies.

Recipe Ingredients:

3/4 cup dark molasses
3/4 cup margarine or butter
1/4 cup brown sugar
1/4 cup Splenda® Sugar Blend
4 cups all-purpose flour
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 large egg

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Heat molasses, margarine or butter, brown sugar, and Splenda® Sugar Blend for Baking, in a saucepan until it boils, stirring to blend well. Remove from heat and allow cooling.
3. Combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg in a large bowl.
4. Add egg to molasses mixture and stir this into the flour mixture until smooth. Cover dough with plastic wrap and refrigerate for 2 hours.
5. Roll dough out between two pieces of floured plastic wrap, from 1/8 to 1/4-inch thickness, and cut out gingerbread man shapes with floured 4x6 shaped cookie cutter. Re-roll dough as little as possible for consistent texture.
6. Lift cookies with thin spatula onto a greased cookie sheet and bake for 12 to 14 minutes. Remove from sheet and allow to cool.
7. Decorate gingerbread cookies as desired.

Makes 16 cookies.

Nutritional Information Per Serving (1/16 of recipe; 1 cookie): Calories 240 | Calories from Fat 120 | Fat 13g (sat 8g) | Cholesterol 90mg | Sodium 180mg | Carbohydrates 20g | Fiber 0g | Sugars 12g | Protein 7g.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.