• About
  • About Nutrio
  • About Sarah Remmer, RD, CDE
  • About Katie McCulloch, RD
  • Partnerships
• Services
  • Nutrition Counselling Packages
  • Professional Speaking
  • Forms to fill out
  • Insurance Coverage
  • Media
• Articles + Recipes
  • Feature Articles
    • Feature Article 3
    • Feature Article 2
    • Feature Article 1
  • Featured Recipes
    • Grilled Cedar Plank Salmon
    • Holiday Recipe 2009
    • Easy Mexican Chicken
    • Easy Vegetarian Chili
  • Archived Articles
  • Archived Recipes
  • Eating Healthy on a Budget
• Physician Referrals
• Links
• Contact

~Adapted from Atco's Blue Flame Kitchen~

(these are one of my favorite cookies! I add some white and dark chocolate to mine too!)

Ingredients:

2 cups (500 mL) flour
3/4 cup (50 mL) butter, softened
1 cup (250 mL) packed golden brown Sugar
1/4 cup (50 mL) molasses
2 tsp (10 mL) ginger
1 egg
2 tsp (10 mL) baking soda
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) vanilla
1 tsp (5 mL) cloves
1/2 cup (125 mL) finely chopped crystallized ginger
1/2 tsp (2 mL) salt
1 tbsp (15 mL) grated fresh ginger

Instructions:

Combine flour, ginger, soda, cinnamon, cloves and salt in a bowl.

Using medium speed of an electric mixer, beat
together brown sugar,and butter until fluffy.

Add egg, molasses and vanilla; beat until blended.

Add flour mixture and mix just until blended. Gently stir in crystallized ginger and fresh ginger.

Cover and refrigerate
dough for 1 hour.

Shape dough into 1 inch (2.5 cm) balls. Roll balls in sugar and place 2 inches (5 cm) apart on lightly greased cookie sheets.

Bake at 350°F (180°C) for 12 - 14 minutes or just until cookies are cracked on top.
Cookies will be soft to the touch; do not overbake. Cool on cookie sheets for 1 minute.

Transfer cookies to racks and cool completely. Store in a tightly sealed container for up to 4 days or freeze for up to 2 months.

Yield: 4 dozen cookies.

Enjoy!!