Makes 3 dozen cookies- great even without the drizzle! Finally, a recipe for cookies that are not only delicious but also appropriate for people concerned about cholesterol and heart health.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons ground flaxseed or wheat germ
- 2 teaspoons baking soda
- 1½ teaspoons ground ginger (or I use finely chopped ginger root- about 1 T or more)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1 large egg
- 1/4 cup molasses
- 1 cup confectioners’ sugar
- 2½ tablespoons 1% low-fat milk
- Preheat the oven to 350°F. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside (or use parchment paper or a silicone sheet like Silpat). Whisk together the all-purpose flour, whole wheat flour, flaxseed, baking soda, ginger, cinnamon and salt in a medium bowl.
- Combine the sugar and oil in a large bowl and beat until well blended, about 1 minute. Add the egg and molasses and continue to beat until smooth. Scrape down the sides of the bowl if necessary. Gradually beat in the flour mixture until well combined.
- With your hands, roll the dough into 1¼-inch balls and place on the prepared baking sheets, about 2 inches apart. The dough is very sticky.
- Bake, 1 sheet at a time, 10 to 12 minutes, or until the cookies turn golden brown. Cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack. Repeat with the remaining dough.
- To make the glaze, place the powdered sugar and milk in a bowl and stir until well combined. If the glaze is too thick, add a few drops of milk as needed. Drizzle over each cookie in a lattice or squiggle design.
Tip: If you want your icing to harden, replace one tablespoon of the milk with 1 tablespoon light corn syrup.
Source: No Whine With Dinner by Liz Weiss and Janice Bisssex. Visit their website: http://mealmakeovermoms.com/recipes/