Chewy Gingersnaps

This recipe comes from the package of crystallized ginger made by The Ginger People. I like them because they come out really chewy. I changed a few things, reduced the butter and replaced the sugar with honey, and added a dash of cayenne because I like them really spicy. They’re still a special occasion thing since they’re pretty high calorie; I made them at Thanksgiving time.

• 1/2 c margarine
• 3/4 c honey
• 1/4 c dark molasses
• 2 tbsp ground flaxseed
• 2 c flour (half and half white and whole wheat)
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• dash cayenne
• 3 1/2 oz (1 bag) crystallized ginger, chopped coarsely

Preaheat oven to 375 degrees. Combined softened margarine, honey, molasses and flaxseed and beat well. Add dry ingredients and mix well. Stir in crystallized ginger. Chill for 1 hour. Form 1-inch balls and roll in granulated sugar. Place on greased cookie sheet 2 inches apart. Bake 8-10 minutes. Makes about 3 dozen cookies.

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