Ingredients: ½ cup margarine (no trans-fat) ¾ cup lightly packed brown sugar 1 tbsp. blackstrap molasses 2 eggs 1 ½ cup all-purpose flour 1 ½ cup whole wheat flour 1 tsp. baking soda ½ tsp. salt 1 ½ tsp. ground ginger 2 c. tsp. cinnamon 1 tsp. allspice ¼ cup milk Dried fruits (raisins, cranberries, etc.) Cooking spray How to: In a large bowl, use an electric mixer to cream margarine and sugar together. Blend in molasses until light and fluffy. Gradually beat in eggs, one at a time. In another bowl, combine flour, baking soda, salt and spices. Gradually add dry ingredients to creamed mix, alternating with milk. Mix until well combined and dough forms. Cover and chill for 1 hour. Preheat oven to 350° F (180° C). Spray cookie sheets with cooking spray. Roll out dough on lightly floured surface to 1 cm (1/4 inch) thickness. Use gingerbread people or cookie cutters to cut out cookies and decorate them with dried fruits. Bake cookies for 8 to 10 minutes until golden brown. Let cool before eating. Makes about 24 cookies. Reference: LEAP HOP, Legacies Now, p. 143
