| Property | Value |
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| rdfs:label | |
| rdfs:comment | - 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. Mix at medium speed until creamy. Drop dough by 1 ½ tablespoon onto cookies sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 375 °F for 12 to 14 minuntes, or until cookies are firm. Remove them to a wire rack and cool to room temperuture. Food exchanges per servings: 1 starch/bread exchange + 1 fat exchange calories: 101, fat: 4g, cho: 15g na: 103 mg, pro: 2g, cho: 18 mg
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| dcterms:subject | |
| abstract | - 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. Mix at medium speed until creamy. Drop dough by 1 ½ tablespoon onto cookies sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 375 °F for 12 to 14 minuntes, or until cookies are firm. Remove them to a wire rack and cool to room temperuture. Food exchanges per servings: 1 starch/bread exchange + 1 fat exchange calories: 101, fat: 4g, cho: 15g na: 103 mg, pro: 2g, cho: 18 mg
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