Snack: Molasses Sugar Cookies II

Recipe by Karin Christian These taste like a ginger cookie. They can be either crispy or chewy, depending on when they are taken out of the oven. Balls of dough are formed, then rolled in sugar and baked.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Molasses Sugar Cookies II

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger

Instructions

Melt shortening and cool. Add sugar, eggs and molasses; beat well.
Sift the flour, baking soda, cinnamon, salt, ground cloves and ginger. Add to the molasses mixture and stir until well combined. Chill dough for at least 3 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Remove dough from the refrigerator and form into walnut sized balls. Roll balls in white sugar. Place balls about 2 inches apart on the prepared baking sheet.
Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes for chewy cookies and 10 to 12 minutes for crisper cookies. Store cookies in an airtight container.

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