Double-Ginger Cookies

 

3/4

cup sugar

1/4

cup margarine or butter, softened

1

egg or 1/4 cup fat-free cholesterol-free egg product

1/4

cup molasses

1 3/4

cups all-purpose flour

1

teaspoon baking soda

1/2

teaspoon ground cinnamon

1/2

teaspoon ground ginger

1/4

teaspoon ground cloves

1/4

teaspoon salt

1/4

cup sugar

1/4

cup orange marmalade

2

tablespoons finely chopped crystallized ginger

• 1 Beat 3/4 cup sugar, the butter, egg and molasses in medium bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ground ginger, cloves and salt. Cover and refrigerate at least 2 hours until firm.
• 2 Heat oven to 350°. Lightly spray cookie sheet with cooking spray. Shape dough into 3/4-inch balls; roll in 1/4 cup sugar. Place about 2 inches apart on cookie sheet. Make indentation in center of each ball, using finger. Fill each indentation with slightly less than 1/4 teaspoon of the marmalade. Sprinkle with crystallized ginger.
• 3 Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.