3 1/2 c All-purpose flour
3 c Whole-wheat flour
2 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Salt
1/2 ts Ground nutmeg
1 3/4 c Molasses
3/4 c Vegetable oil
Vegetable cooking spray
Combine the first 6 ingredients in a large bowl; add molasses and oil,
stirring until well-blended (dough will be stiff). Knead dough 10 times.
Coat the cookie mold with cooking spray. Press the dough into the mold,
using about 4 ounces for an 8-1/2-inch cookie mold or 1 ounce for a 4-1/2-
inch mold. Trim excess dough, and turn out cookies onto a baking sheet
coated with cooking spray; carefully remove mold.
Bake at 350 degrees for 12 minutes. Carefully remove the cookies from
baking sheets, and let cool on wire racks. Yield: 14 large or 56 small
cookies (serving size: 1 [1-ounce] piece).
Per serving: 104 Calories; 3g Fat (27% calories from fat); 2g Protein; 18g
Carbohydrate; 0mg Cholesterol; 23mg Sodium
NOTES : This sweet was first presented as a favor by medieval damsels to
knights going into tournament battle. This dough is too sticky to be
rolled out. It must be pressed into the mold instead.
Yields
56 Servings