Diabetic Gingerbread Cookies
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Serving size: 1-1/2 ounces
Exchanges: 2 fruit, 1 fat
1-1/4 cups white sugar
2/3 cup light molasses or corn syrup
1 cup butter or margarine
2/3 cup heavy cream
1-3/4 tablespoons ground ginger
1 tablespoon baking soda
6 cups flour
Heat sugar, molasses and butter in large saucepan over low heat. After butter melts, cool mixture. Stir in cream, ginger, baking soda and flour. Let dough stand overnight.
Preheat oven to 400 degrees.
Divide dough into thirds. Roll each piece very thin. Use a cookie cutter to cut out shapes.
Bake cookies on greased cookie sheets for 5 to 7 minutes. Cool on a rack. Makes 7 to 8 dozen.