---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Soft Molasses Cookies (Cavaiani)
 Categories: Diabetic, Desserts, Biscuits
      Yield: 30 servings
 
    1/4 c  Sugar
    1/2 c  Molasses
    1/2 c  Vegetable shortening
      2 lg Eggs
  2 3/4 c  All-purpose flour
      2 ts Baking soda
      1 ts Cinnamon
      1 ts Ginger
    1/2 ts Nutmeg
    1/4 c  Sugar (dry sugar substitute)
    1/2 c  Coffee; hot
      1 tb Lemon juice
 
  Cream sugar, molasses, and shortening together at medium speed
  until light and fluffy. Add eggs and mix at medium speed until
  creamy, scraping down the bowl before and after adding eggs. Stir
  flour, baking soda, cinnamon, ginger, nutmeg, salt, and dry sugar
  substitute together to blend well, and then add, along with coffee
  and lemon juice, to creamy mixture. Mix at medium speed until
  creamy. Drop dough by 1-1/2 tb onto cookies sheets that have been
  sprayed with pan spray or lined with aluminum foil.

  Bake at 375°F for 12 to 14 minutes, or until cookies are firm.
  Remove them to a wire rack and cool to room temperature.
  
  Exchanges: 1 Starch/bread + 1 Fat
  CAL: 101, FAT: 4 g, CHO: 15 g, Na: 103 mg, PRO: 2 g, CHO: 18 mg
  
  Source: Desserts for Diabetics by Mabel Cavaiani, R. D.
  
  Brought to you and yours via Nancy O'Brion and Her Meal-Master
 
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