Molasses Crackle Crackles

Recipe adapted from Cooking Light Magazine

Ingredients

• 1/2 cup flaxseed meal
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking soda
• 1-1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 2/3 cup Splenda Blend for Baking, divided
• 1/2 cup unsweetened apple butter spread
• 1/4 cup molasses
• 2 tablespoons canola oil
• 1 large egg white
• Cooking spray

Directions

Lightly spoon the flour into dry measuring cups, and level with a knife.  Combine flaxseed meal, flour, and the next 4 ingredients (flour through ginger); stir with a whisk. Combine 1/2 cup Splenda Blend for Baking, apple butter, molasses, oil, and egg white, and stir with a whisk. Add to flour mixture, stirring just until moist. Cover bowl with a sheet of heavy-duty plastic wrap, place bowl in freezer 1 hour.

Preheat oven to 350 degrees. Lightly coat hands with cooking spray. Shape dough into 36 balls, about 1 tablespoon each. Put 1/6 cup Splenda Blend for Baking in a small bowl, roll balls in the sugar. Place 2 inches apart on baking sheets coated with cooking spray. Bake at 350 degrees for 13 minutes or until golden. Cool for 5 minutes on pans. Remove the cookies from pans, and cool completely on wire racks.

Yield: 3 dozen cookies (serving size = 1 cookie)

Note: This cookie dough freezes well. Make dough and shape into a large ball; freeze the ball in a zip-top plastic freezer bag. When ready to use, thaw dough completely in refrigerator. Shape, coat, and bake as instructed.