Serves: 40 Cookies
Source:
Ingredients:
- 1 3/4 cups (425 mL) all-purpose flour
- 2/3 cups (150 mL) whole wheat flour
- 1 tbsp (15 mL) ground ginger
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2 mL) each allspice, nutmeg and baking soda
- 1/2 cups (125 mL) Becel Salt-free margarine
- 1/2 cups (125 mL) each brown sugar and fancy molasses
Instructions:
- In a bowl, using a fork, stir flours with spices and baking soda until well mixed.
- In large bowl, using an electric mixer, beat Becel with sugar and molasses until smooth. Gradually beat in flour mixture until well combined. Tightly form into 2 balls, then flatten each ball into a disc and wrap in plastic wrap. Refrigerate at least 1 hour.
- Preheat oven to 350F (180C). Line baking sheets with parchment paper. Working with 1 disc dough at a time, remove from fridge. For easy rolling, lightly flour both sides of disc dough, then roll ΒΌ-inch (0.5 cm) thick between 2 sheets plastic wrap. Dip cookie cutter into flour and cut shapes.
- Place on prepared baking sheet, spacing about 2-inches (5-cm) apart. Bake until firm to the touch, 10 minutes. Cool on a pan 1 minute before transferring to rack. Cool completely. Repeat with remaining dough. Store in an airtight container.