Time 60 min.
Use natural sweeteners (like honey and molasses) whenever possible to help keep blood sugar stable. Spices like cinnamon, cloves, allspice and ginger can add a lot of fat- and calorie-free flavor. Here, we use rich ingredients like butter and eggs sparingly.
1⁄4 cup unsalted butter
1 cup granulated Splenda
1/2 cup molasses
1 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground allspice
1 tsp baking soda
1⁄4 tsp salt
1 cup whole wheat flour
1 cup all-purpose flour
Dragées or sprinkles for decorating (optional)
1. Beat butter and Splenda until fluffy. Add egg and mix well, then add molasses, ground spices, baking soda and salt to combine.
2. Add flour slowly at a reduced speed until combined. Divide into two pieces and form into disks. Cover in plastic wrap and chill (overnight if possible)
3. Roll out dough to about 1/8 inch thick. Use cookie cutters to cut out shapes. Place on a parchment-lined baking sheet and chill for 30 minutes.
4. Heat oven to 375 degrees F. Decorate cookies with dragées or sprinkles, then bake 12 to 15 minutes. Cool 5 minutes, then transfer to a wire rack to cool fully.
PER SERVING 116 calories, 3 g protein, 21 g carbohydrates, 1.5 g fiber, 2g fat,1g saturated fat, 13 mg cholesterol, 83 mg sodium
From our sister publication, Diabetes Focus (Winter 2011)