Gingersnaps

2 1/2 c. all-purpose flour

1 1/2 tsp. ground ginger

1 tsp. baking soda

1 tsp. allspice

1/2 tsp. salt

1 1/2 c. sugar

2 Tbs. margarine, softened

1/2 c. (Mott's) apple sauce

1/4 c. (Grandma's) molasses

1. Preheat oven to 375. Spray cookie sheet with nonstick cooking spray (we used parchment paper).

2. In medium bowl, sift together flour, ginger, baking soda, allspice and salt.

3. In large bowl, beat sugar and margarine with electric mixer at medium speed until blended. Whisk in apple sauce and molasses.

4. Add flour mixture to apple sauce mixture; stir until well blended.

5. Drop rounded tablespoonfuls of dough 1 inch apart onto prepared cookie sheet. Flatten each slightly with moistened fingertips.

6. Bake 12-15 minutes or until firm. Cool completely on wire rack.

I love this recipe (thanks Tami!). I, the undercooked queen of the universe, actually prefer these cookies crunchy. They're really good soft same-day, but after that they turn a little too chewy. I love that there's only 2 Tbsp butter, too.

Enjoy!

SBB