Ginger Tea Cake Cookies

Ingredients

• 1/2 cup firmly packed brown sugar
• 1/2 cup reduced-calorie margarine, softened
• 1/4 cup frozen egg substitute, thawed
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 ounce crystallized ginger, minced
• 3 tablespoons sugar, divided
• Vegetable cooking spray

Preparation

1. Combine brown sugar and margarine in a medium bowl, stirring well. Stir in egg substitute and vanilla.
2. Combine flour and next 4 ingredients, stirring well. Gradually add flour mixture to sugar mixture, mixing well. Stir in crystallized ginger. Cover and chill 2 to 3 hours.
3. Shape dough into 1-inch balls, and roll balls in 2 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Dip a fork in remaining 1 tablespoon sugar, and flatten cookies in a crisscross pattern. Bake at 375° for 7 to 8 minutes or until edges are lightly browned. Remove from cookie sheets, and let cool on wire racks.