Chewy Ginger Snaps

As the colder weather approaches, ginger is a wonderful spice to incorporate into our diets. It is a bit spicy and warming to the body, which is good right now. Plus it contains potassium, magnesium, copper, manganese and Vitamin B6. Research is now suggesting ginger may also aid in dealing with cancer.  It contains anti-inflammatory compounds and is a wonderful anti-oxidant. These cookies are very satisfying!

Ingredients:

• 3/4 cups Spectrum organic shortening

• 3 T unsalted butter

• 1 cup organic sugar (option: try Xylitol, an alternative sweetener, or turbinado sugar) 2/3 cup xylitol/1/3 cup sugar works well

• 1/4 cup molasses

• 1 egg

• a little less than 2 cups unbleached white flour

• 2 tsp baking soda

• 1/4 tsp sea salt

• 1 tsp cinnamon

• 1 T finely chopped crystallized ginger

Here's how:

1. Cream together 3/4 cup shortening and unsalted butter combined (use 3 T butter and the rest shortening) and 1 cup dry sweetener (2/3 cup Xylitol, 1/3 sugar).

2.  Add  1/4 cup molasses and 1 egg, beat well.

3.  Sift together a little less than 2 cups flour, 2 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/2 tsp cloves, and 1 T finely chopped crystallized ginger. (Fresh finely chopped ginger may be added for a spicy taste.)

4.  Mix wet and dry, then roll into balls (they expand, so not too big).

5. Dip each ball into turbinado sugar, space them out on a cookie sheet.

6.  Bake at 350 degrees on a greased cookie sheet for 12-15 minutes.

7.  Let cool before eating.

The texture is both crisp and chewy! Enjoy.

Tip: Satisfaction comes from presentation as well as taste. If you choose to make large sized cookies, you might consider cutting them into bite size pieces and arranging them on an attractive serving dish along with some almonds, pecans, or walnuts and perhaps some fresh apple or pear slices as well. Or you could make tiny cookies for something different...