Cinnamon-Ginger Cookies (Biscotti dello Canella-Zenzero)

recipe
These drop cookies are terrific with a cup of coffee or tea—and easy for guests to eat while they play games. For the best flavor, make sure your spices are fresh; if they smell strong, they are good to use.

Yield:

30 cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 69
Caloriesfromfat 31 %
Fat 2.4 g
Satfat 1.5 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.7 g
Carbohydrate 11.5 g
Fiber 0.2 g
Cholesterol 6 mg
Iron 0.4 mg
Sodium 54 mg
Calcium 9 mg

Ingredients

6.75 ounces all-purpose flour (about 1 1/2 cups)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon grated nutmeg
Dash of salt
6 tablespoons butter, softened
3/4 cup sugar, divided
3 tablespoons fat-free milk
3 tablespoons molasses
1 teaspoon vanilla extract
Cooking spray

Preparation

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.

Kathy Kingsley,

Cooking Light

September 2008
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