nutritional information

Per Cookie:

  • Calories: 127
  • Protein: 1 g
  • Total Fat: 6 g
  • Saturated Fat: 2 g
  • Carbohydrates: 18 g
  • Cholesterol: 9 mg
  • Sodium: 194 mg
  • Fiber: <1 g
  • Sugar: 10 g

Date Sugar Ginger Jewels

Makes 24 cookies

Rolling these festive cookies in rapadura (a Brazilian unrefined cane sugar) or turbinado sugar makes the outsides sparkle and also gives the treats a sweet crunch.
  • 1 cup date sugar
  • ¾ cup (1½ sticks) vegan margarine
  • 1 large egg
  • 3 Tbs. blackstrap molasses
  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 Tbs. ground ginger
  • 2 tsp. ground cinnamon, divided
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. ground cloves
  • ¼ tsp. ground nutmeg
  • 1 tsp. minced fresh ginger
  • ¼ cup rapadura or turbinado sugar

1. Beat date sugar and margarine with electric mixer 2 to 3 minutes, or until creamy. Beat in egg, then molasses.

2. Whisk together flours, ginger, 1 tsp. cinnamon, baking soda, salt,

cloves, and nutmeg in bowl. Whisk in fresh ginger. Stir flour mixture into egg mixture. Cover, and chill 1 hour,
or overnight.

3. Preheat oven to 350°F. Coat 2 baking sheets with coconut oil or cooking spray. Combine rapadura with remaining 1 tsp. cinnamon on small plate.

4. Roll chilled dough into 1-inch balls. Roll in cinnamon sugar, and place 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies look dry. Cool 3 to 5 minutes on baking sheet before transferring to wire rack.

November 2009

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