This recipe is a kicked up version of the "Gingerbread Figures" recipe found in the Company's Coming For Christmas: Holiday Magic For Your Table cookbook, by Jean Pare. I love the spices in these cookies, and I was happy to find that a sugar- reduced version was as good as the original recipe. You can decorate with a minimal amount of icing, or try adding raisins and nuts for faces and buttons before baking. I hope you enjoy this rolled cookie recipe that your diabetic kids can help you make! This is one time they can have their cookies and eat them too. Just don't eat too many, and keep an eye on the blood sugar- remember that molasses has as many carbohydrates/ sugars as the same amount of sugar or honey.
1/2 cup (125 ml) hard margarine, softened
1/2 cup (125 ml) Splenda, artificial sweetener
1/2 cup (125 ml) fancy molasses
1 large egg yolk
1 cup (250 ml) all-purpose flour
2/3 cup (150 ml) whole wheat flour
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) ground ginger
1/2 teaspoon (2 ml) ground cloves
1/4 teaspoon (1 ml) ground nutmeg
1/4 teaspoon (1 ml) salt
1 large egg white
2 cups (500 ml) icing sugar
Cream butter, Splenda, molasses and egg yolk together until light.
Add next 9 ingredients. Mix well. Wrap in plastic and chill at least 1 hour. Roll out. Cut into shapes with cookie cutters. Arrange on greased baking sheet. Bake at 350* F for about 5 minutes (for small/3 " cookies) up to 10 minutes for larger cookies, until lightly browned. Cool.
To make frosting: beat egg with with as much icing sugar as needed to make a frosting that holds its shape. Pipe icing outlines around gingerbread shapes. Large baby bottle liners work well for this. Just fill the plastic liner, cut a small hole in one corner and use as an icing bag.