Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable oil 1/2 ts Ginger
1/2 c Brown sugar; 1/2 ts Cinnamon
1/3 c Molasses; 1/2 ts Cloves
1 Egg; (large) 1/2 ts Salt
1/2 c Sour cream; 1/2 ts Baking soda
2 c All-purpose flour

Place oil, brown sugar, molasses, egg and sour cream in a mixer bowl
and mix at medium speed to blend well. Stir flour, ginger, cinnamon,
cloves, salt, and baking soda together to blend well, and add to sour
cream mixture. Mix at medium speed until creamy. Drop dough by 1 1/2
tablespoonfuls onto cookie sheets that have been sprayed with pan
spray or lined with aluminum foil. Bake at 375 for about 10 minutes,
or until cookies are firm and lightly browned. Remove them to a wire
track and cool to room temperature. Food exchange serving: 1
STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 92, FAT: 4g, CHO: 15g,
Na: 90mg, PRO: 1g, Cholesterol: 14mg.

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to
you and yours via Nancy O'Brion and her Meal-Master

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