The Most Wonderful Gingerbread Cookies

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface.
9. Sprinkle flour over dough and rolling pin.
10. Roll dough to a scant 1/4-inch thick.
11. Use additional flour to avoid sticking.
12. Cut out cookies with desired cutter.
13. Space cookies 1 1/2-inches apart.
14. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16. After cookies are cool you may decorate them any way you like.

Nutrition Info:
Serving size: 1 5in. cookie
Fat-3.3g
Calories-134
Carbs-24.3
Carb Choices-1.5
Chol.-16mg

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Snickerdoodles

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 large eggs
2 3/4 cups all-pupose flour*
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

1/4 cup sugar
2 teaspoons ground cinnamon

1. Heat oven to 400 degrees.

2. In large bowl, beat 1 1/2 cups sugar, the butter, shortening and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.

3. Shape dough into 1 1/4-inch balls. In small bowl, mix 1/4 cup sugar and the cinnamon. Roll ball in cinnamon-sugar mixture. On ungreased cookie sheet, place balls 2 inches apart.

4. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

*If using self-rising flour, omit cream of tartar, baking soda and salt.

Recipe by: Betty Crocker

Makes about 4 dozen cookies

Nutrition Info: 1 cookie
Calories-90
Fat-4 g
Chol-15 mg
Carbs-13 g
Carb choices-about 1

Luscious Lemon Bars

· 2 cups all-purpose flour
· 1/2 cup sifted powdered sugar
· 2 tablespoons cornstarch
· 1/4 teaspoon salt
· 3/4 cup butter
· 4 slightly beaten eggs
· 1 1/2 cups granulated sugar
· 3 tablespoons all-purpose flour
· 1 teaspoon finely shredded lemon peel
· 3/4 cup lemon juice
· 1/2 cup milk
· powdered sugar

1. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, cornstarch, and salt. Using a pastry blender*, cut in butter until the mixture resembles coarse crumbs. Press mixture into the bottom of a greased 13x92-inch baking pan. Bake in a 350 degree oven for 18-20 minutes or until edges are golden.
2. Meanwhile, for the filling, in a medium bowl stir together the eggs, granulated sugar, the 3 tablespoons flour, lemon peel, lemon juice, and milk. Pour filling over hot crust.
3. Bake for 15-20 minutes more or until center is set. Cool . Sift powdered sugar over top. Cut into bars. Cover and store in the refrigerator.

*I don't have a pastry blender, so I just used a spoon first and then my hands.

Nutrition Facts per bar:
Calories: 114
Total fat: 5g
Total Carbs: 16
Carb choices: 1

Recipe By: Better Homes and Gardens