This recipe uses fructose as a sugar substitute and you must refrigerate the dough for 24 hours.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the flours, baking soda, cream of tartar, cloves, nutmeg, cinnamon and salt. In another bowl, cream the shortening, and fructose. Beat in the eggs, lemon zest and dry ingredients. Mix until well blended. Cover dough and refrigerate for 24 hours.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Drop dough by spoonfuls 1 1/2 inches apart onto cookie sheets.

  • Bake for 10 to 12 minutes until lightly colored. Let cool on wire racks.

Nutrition Facts

98.7 calories; 0.9 g protein; 8.2 g carbohydrates; 6.2 mg cholesterol; 83.7 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful critical review

Rating: 3 stars
11/09/2003
I really enjoyed the taste not too sweet. The spices really add a lot of flavour. Very recommended big hit with children who like gingerbread cookies. Read More
(11)
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
11/08/2003
I really enjoyed the taste not too sweet. The spices really add a lot of flavour. Very recommended big hit with children who like gingerbread cookies. Read More
(11)
Rating: 2 stars
12/04/2003
It was a little too greasy for me...maybe I would have had better results using butter instead of crisco. Read More
(6)
Rating: 1 stars
11/25/2006
not my favorite Read More
(5)
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