(fantastic image to come when Blogger cooperates)
I abrubtly cut all dairy products from my diet last October. It wasn't the typical, fussy baby experimentation with dairy elimination, but rather a joyful, healthy-looking daughter with bleeding intestines that fueled this sudden change to my diet. I am fortunate to have never struggled with my weight, and so have never had the experience of thinking extensively about what I was eating. Saying goodbye to milk and yogurt were okay. Cheese and butter have been the most difficult. Most of our family meals were cheese-based and so we've now switched to more local meats and eggs. And the butter.... this is where my sweet tooth kicks in. I just love baking, as you know, and most everything I bake has butter in it. Oh, loss! I miss the muffins, cakes and cookies that I enjoy so much. I have, of course, found quite a number of good substitutes, however, and these cookies have become an absolute staple in my diet. I make them and sometimes eat five or six. I know so much sugar is not healthy for my body but I just can't help it; my diet is so low in fat now that I'm craving sweet carbs to make up for it. So this is it: my favorite, current cookie. It's not awful for you, and it tastes absolutely wonderful. After probably 20 batches I feel I've perfected this recipe. I hope you'll try it.
Molasses Ginger Crinkles (makes about 30 cookies)
Mix 2/3 cup vegetable oil with
1 cup granulated sugar
1/2 cup dark brown sugar
Mix in one large, beaten egg.
Add 1/3 cup blackstrap molasses
Then, in another bowl, mix together the following dry ingredients:
2 cups of flour (I use "white whole wheat" flour by King Arthur. If you don't have access to this very mild, gentle whole wheat flour you could try half all purpose and half whole wheat pastry flour, or oat flour if you can get your hands on that. Or all purpose, of course....)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
Mix the dry into the wet to form a stiff dough. Roll out into balls and dip them in granulated sugar to coat. Place on a cookie sheet a few inches apart.
Bake at 350 degrees for about 10-12 minutes. The cookies will split and crack on top as they puff up.