Food & Drink

Ginger "snap" cookies

Ginger "snaps" (Dog Cookies)

1/2 cup sugar

1 cup butter flavored shortening

2 eggs, beaten

1 cup molasses

2 cups all-purpose flour

2 cups whole wheat flour

1 cup corn meal

4 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

2 teaspoons ground ginger

Preheat oven to 325 degrees. In a large mixing bowl, cream together sugar and shortening. Add eggs and molasses. Beat well. Stir together all dry ingredients. Add to creamed mixture in 3 additions, scraping down bowl after each addition. Shape dough into 1-inch balls. Place on ungreased baking sheets about 2-inches apart. Flatten slightly. Bake 20 minutes. Remove from oven and place cookies on cooling rack. Store cooled cookies for up to 2 months.

NOTE: These cookies have only 1/3 the amount of sugar my regular ginger snaps do, plus the wholesome goodness of whole wheat flour. They're healthier and they taste great. However, do not overindulge your doggie; they are cookies, after all.

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