Ginger Cookies

Ingredients: (serves 12 cookies )

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
3 tablespoons butter
4 tablespoons light corn syrup


Directions:

1    Preheat oven to 375°F. Grease a cookie sheet; set aside. Sift the all-purpose flour and whole-wheat flours, baking soda, ginger, and cinnamon in a large bowl, tipping in any bran left in the sieve.
2    Melt the butter with the corn syrup in a small saucepan over low heat, stirring occasionally. Pour melted mixture onto the dry ingredients and stir to bind them together into a firm dough.
3    Break off a walnut sized lump of dough, and roll it into a ball on the palm of your hand. Press it flat into a thick cookie, about 2 1/2 inches in diameter, and place on the cookie sheet. Repeat with remaining dough. (Or roll out the dough and stamp out decorative shapes.)
4    Bake the cookies until they are slightly risen and brown, 8 to 10 minutes. Let cool on the cookie sheet until they are firm enough to lift without breaking, 2 to 3 minutes. Transfer the cookies to a wire rack to cool completely. The cookies will keep in an airtight container up to 5 days.

Per cookie: 95 cal, 3 g fat (2 g sat), 16 g carbs, 2 g protein, 1 g fiber, 8 mg chol, 78 mg sodium, 7 mg calcium