Found on page 160 of September 2008 Cooking Light issue... The directions begin with "Preheat the oven" -- but you need to refrigerate the cookie dough for 30 minutes after mixing. Save energy and money and start your oven when needed. I rolled the dough into 1" balls, guestimating it was 2 teaspoonfuls. I ended up with 35 cookies (so less calories per!). Also, you may not need that entire 1/2 cup of sugar for rolling. Try 1/4 to 1/3 cup. I ended up Baggie-ing the extra and tossing in the freezer to save for another future batch. Also noteworthy - the recipe does not use any eggs.
The verdict: They turned out sort of rounded, I thought they would flatten more. Some cracked, some didn't. They tasted so-so OK while still cooling. (Maybe they will taste better when cold. I know the Snickerdoodles taste awful when warm). My Penzey spices are pretty fresh, and I thought the cookies weren't quite as spicy as I expected. Perhaps doubling the spices other than the cinnamon might give it more of a boost. They are soft, not hard; and doughy-chewy. I think you are in no danger of overeating these. One or two should do you.
Cinnamon-Ginger Cookies (Biscotti dello Canella-Zenzero)
Cooking Light September 2008
"For the best flavor, make sure your spices are fresh; if they smell strong, they are good to use."
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 ½ teaspoons ground cinnamon (I used Penzeys Ceylon)
¾ teaspoon baking soda
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon grated nutmeg
Dash of salt
6 tablespoons butter, softened
¾ cup sugar, divided
3 tablespoons fat-free milk
3 tablespoons molasses
1 teaspoon vanilla extract
Cooking spray
1. Preheat oven to 350°
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt), stirring with a whisk
3. Combine butter and 1/4 cup sugar in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 3 minutes). Beat in 3 tablespoons milk, molasses, and vanilla extract. Add flour mixture to butter mixture, and beat on low speed until blended. Shape dough into a 6-inch disk. Cover and chill for 30 minutes
4. Lightly coat hands with cooking spray. Shape dough into 30 balls (about 2 teaspoons each). Place remaining 1/2 cup sugar in a shallow bowl. Roll dough balls in sugar; place 2 inches apart on baking sheets coated with cooking spray. Flatten balls slightly with the bottom of a glass. Bake at 350° for 12 minutes or until lightly browned. Cool on pans 4 minutes. Remove cookies from pans; cool completely on wire racks.Yield: 30 cookies (serving size: 1 cookie)
CALORIES 69 (31% from fat); FAT 2.4g (sat 1.5g,mono 0.6g,poly 0.1g); IRON 0.4mg; CHOLESTEROL 6mg; CALCIUM 9mg; CARBOHYDRATE 11.5g; SODIUM 54mg; PROTEIN 0.7g; FIBER 0.2g