gingersnap cookies

This recipe is another favorite from the Westinghouse cookbook, adjusted to accommodate diabetes and general good health and well-being.  It's a family favorite for the Bedenbaugh kids, and the cookie my brother Brad declares "keeps us all regular."  Yummy, when baked until ALMOST done!

Combine in a large mixing bowl:

1 2/3 cups brown sugar

1/3 cup toasted wheatgerm

1 1/2 cups margarine (the soybean oil variety)

Add and whip until combined:

1/2 cup blackstrap molasses

2 eggs

Fold in: 

2 cups whole wheat flour

1 1/2 cups white flour, plus a bit more

1 cup non-fat dry milk

3 tsp. baking soda

3 tsp. ginger

2 tsp. cinnamon

1 tsp. cloves

1/2 tsp. nutmeg

Roll into balls and then into a mixture of 1/2 white sugar, and 1/2 non-fat dry milk.  Bake for 8-12 minutes, depending on your oven.  Remove when the middles are still a bit soft for a chewey cookie, or leave them in a bit longer for a crunchier cookie.  Be prepared to make them often!