When holiday time rolls around it is hard to not indulge in all the sugary goodies. These next two recipes from Eating Well magazine cuts the calories, lowers the sugar and adds fiber to the recipes along with some healthy ingredients

Yummy Molasses Crackles

 Eating Well reader Nancy Caverly gave her

grandmother’s  recipe for ginger molasses

cookies a little makeover—reducing the butter

and adding crystallized ginger for a spicy jolt.

 

 1/4 cup unsalted butter, softened

 1 cup plus 1/3 cup sugar, divided

 1 large egg, beaten

 1/4 cup molasses

 2 cups all-purpose flour

 2 teaspoons baking soda

 1 teaspoon ground cinnamon

 1/2 teaspoon salt

 1/4 teaspoon ground cloves

 1/8 teaspoon ground ginger

 

 1/3 cup crystallized ginger, finely chopped

1. Beat butter and 1 cup sugar in a large bowl

with an electric mixer until creamy. Add egg

and molasses. Mix well.

2. Whisk flour, baking soda, cinnamon, salt,

cloves and ginger in another large bowl until

well blended. Stir in crystallized ginger.

3. Blend the flour mixture into the butter mix-

ture a cup at a time, mixing well, until it is all

incorporated. Chill the dough in the refrigera-

tor until firm, 30 minutes to 1 hour.

4. Preheat oven to 375°F. Lightly coat 2 bak-

ing sheets with cooking spray.

5. Place the remaining 1/3 cup sugar in a shal-

low dish. Roll the dough into 1-inch balls and

then roll in the sugar. Place 11/2 inches apart

on the prepared baking sheet.

6. Bake the cookies, in batches, until they

crackle on top, 8 to 10 minutes. Transfer to a

wire rack to cool.

Per cookie: 79 calories; 1 g fat (1 g sat, 0 g

mono); 9 mg cholesterol; 16 g carbohydrate;

9 g added sugars; 1 g protein; 0 g fiber; 106

mg sodium; 43 mg potassium.

Carbohydrate servings: 1

Exchanges: 1 carbohydrate 

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