Nothing says winter like molasses. Here's the batter, mid-drip: And voila. Perfectly soft, chewy and fat-free gingersnaps basking in the sun. Yes that's right, I said fat free. I used David Lebovitz's recipe which substitutes the butter with applesauce and uses egg whites only. So healthy one would think I am preparing for spring break in Panama City, Fla., not true. I'll be spending three days in St. Louis in March, hoping it doesn't rain. Almost as good, right?
Nonfat Gingersnaps: 1 cup brown sugar 1/4 cup applesauce 1/3 cup molasses 2 large egg whites at room temp (if you're conserving, use your yolks for hollandaise or aioli) 2 1/4 cup flour 1 teaspoon baking soda 2 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1/4 teaspoon ground cloves (you should have seen me grinding these fresh with a pepper mill, the only cloves I could find were whole in a container of mulling spices) 1/2 teaspoon black pepper (fortunately we have two pepper mills) 1/4 teaspoon salt In a mixing bowl, add brown sugar, applesauce and molasses and mix with mixer until its mixed (3-5 minutes). Add egg yolks to mixture and mix again for 3-5 minutes. Sift together flour, baking soda and spices (all the rest of the ingredients). Add to sugar/molasses mixture and blend until batter has uniform consistency. Chill in fridge while you stare out the window at the freshly fallen snow. Remove batter from fridge. In a separate, smaller bowl toss in about 1/2 a cup of granulated sugar and a sprinkling of cinnamon. With a spoon and washed hands, roll a large teaspoon of batter in the cinnamon-sugar. Throw it on a baking tray. The oven should have already been pre-heated to 350 degrees (you shoud have known this through blog osmosis--I am in such an obnoxious mood today). Bake those cookies for 13 minutes. Let cool and stuff your face--they are fat free.