Dessert

Ginger cookies are fun to make and children love to be involved in the cutting and decorating. I like heart-shaped cookies, but you can use any shape cookie cutter including those that make gingerbread men. Whatever cookie cutter you use, you're sure to enjoy these soft, scrumptious cookies.

2/3 cup molasses or sorghum
1/3 cup softened butter or Spectrum Spread
1/4 cup frozen concentrate apple juice, thawed
1 teaspoon pure vanilla extract
2 egg whites
4 cups unbleached all-purpose flour
1/2 cup sugar
2 teaspoons powdered ginger
1 teaspoon cinnamon
1/4 teaspoon powdered cloves
1/4 teaspoon allspice
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon grated orange zest

GLAZE
1/4 cup frozen concentrate apple juice, thawed

1. Preheat the oven to 350°F.
2. Mix the molasses, butter, apple juice concentrate, and vanilla together in a large bowl. Beat the egg whites in a separate bowl for 3 minutes, and then whisk them into the wet ingredients.
3. Mix all the dry ingredients together, including the orange zest, in a separate, large bowl. Slowly add the dry ingredients to the wet ingredients, using a wooden spoon to mix everything together until the dough becomes stiff. Knead the dough with clean hands for a couple of minutes, and then divide it in half.
4. Flatten each half into 2 round disks, wrap them in plastic wrap, and put them in the freezer until they are completely chilled, at least 2 hours, or overnight.
5. After the dough has thoroughly chilled, roll it out on a floured surface. Sprinkle the dough with a little more flour. Roll it out into 1/8-inch-thick slabs, and then cut it into shapes with a cookie cutter. Using a pastry brush, lightly brush the cut cookie shapes with the apple juice concentrate.
6. Smear the baking sheet with 1/4 teaspoon of butter and arrange the cookies on top. Bake for 10 - 12 minutes until they turn a light golden brown. Remove the cookies from the oven and let them cool for a few minutes before transferring to a cooling rack.

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