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<\/p>\nSoft Whole-Wheat Ginger Spice Cookies<\/p>\n
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1 1\/4 C. all-purpose flour<\/p>\n
1 C. whole-wheat flour<\/p>\n
2 tsp. ground ginger<\/p>\n
1 tsp. baking soda<\/p>\n
3\/4 tsp. ground cinnamon<\/p>\n
1\/2 tsp. ground cloves<\/p>\n
1\/4 tsp. freshly ground black pepper<\/p>\n
1\/4 tsp. salt<\/p>\n
3\/4-C. butter, softened<\/p>\n
1 C. white sugar<\/p>\n
1 egg<\/p>\n
1 Tbs. water<\/p>\n
1\/4-C. molasses<\/p>\n
2 T. white sugar<\/p>\n
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Preheat oven to 350F.\u00c2\u00a0 Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside.\u00c2\u00a0 In a large bowl, cream together butter and one C. sugar until light and fluffy.\u00c2\u00a0 Beat in egg and then stir in water and molasses.\u00c2\u00a0 Gradually stir dry ingredients into molasses mixture.\u00c2\u00a0 Shape dough into walnut-sized balls and roll them in remaining two T. sugar.\u00c2\u00a0 Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly.\u00c2\u00a0 Bake for 8-10 minutes in preheated oven.\u00c2\u00a0 Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.<\/p>\n","protected":false},"excerpt":{"rendered":"
Soft Whole-Wheat Ginger Spice Cookies 1 1\/4 C. all-purpose flour 1 C. whole-wheat flour 2 tsp. ground ginger 1 tsp. baking soda 3\/4 tsp. ground cinnamon 1\/2 tsp. ground cloves 1\/4 tsp. freshly ground black pepper 1\/4 tsp. salt 3\/4-C. butter, softened 1 C. white sugar 1 egg 1 Tbs. water 1\/4-C. molasses 2 T. white sugar Preheat oven to 350F.\u00c2\u00a0 Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside.\u00c2\u00a0 In a large bowl, cream…<\/p>\n