Gingerbread Cookies

 Makes: 20 servings (40 cookies, 2 inches in diameter) serving size:

2 cookies Preparation Time:20 minutes cooking time: 7 minutes

Nonstick cooking spray or parchment paper

4 Tbsp. butter

2 Tbsp. no hydrogenated buttery spread, such as Smart Balance

½ cup brown sugar blend

2 cups all-purpose flour

½ cup whole wheat pastry flour

1 Tbsp. ground cinnamon

2 tsp. ground ginger

1 tsp.  ground cloves

1/4 – 1/3 cup water, divided Decorating sugar (optional)

1.       Preheat the oven to 375 degrees. Coat 2 baking sheets with cooking spray or line with parchment paper.

2.       In a large bowl, cream the buttery spread, and brown sugar blend. In another bowl, combine the flours, cinnamon, ginger, cloves and baking soda. Add the dry mixture to the butter mixture and stir until blended.

3.       In a small bowl, combine the molasses with 2 Tbsp. of water. Add the molasses mixture to the dough and mix well. Add additional water to form stiff but pliable dough. Cover the dough, and refrigerate for ½ hour.

4.       Pinch tablespoon-sized portions of the dough, roll into balls, and place on the prepared baking sheet, 1 inch apart. Flatten each ball with the bottom of a glass. If desired, sprinkle with decorating sugar. Bake for 7 to 10 minutes, until lightly browned.