In this recipe, fructose is used as a sugar alternative, and the dough needs to be chilled for 24 hours.
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1 ⅓ tablespoons ground cloves
- ½ teaspoon ground cinnamon
- 1 ⅓ tablespoons ground nutmeg
- 1 teaspoon salt
- 2 cups shortening
- 1 cup fructose (fruit sugar)
- 2 eggs
- 1 teaspoon lemon zest
Instructions
- In a large bowl, combine the flours, baking soda, cream of tartar, cloves, nutmeg, cinnamon and salt. In another bowl, cream the shortening, and fructose. Beat in the eggs, lemon zest and dry ingredients. Mix until well blended. Cover dough and refrigerate for 24 hours.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Drop dough by spoonfuls 1 1/2 inches apart onto cookie sheets.
- Bake for 10 to 12 minutes until lightly colored. Let cool on wire racks.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 84 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
not my favorite
I really enjoyed the taste, not too sweet. The spices really add a lot of flavour. Very recommended, big hit with children who like gingerbread cookies.
It was a little too greasy for me…maybe I would have had better results using butter instead of crisco.