Ginger Tea Cake Cookies

• 1/2 cup firmly packed brown sugar
• 1/2 cup reduced-calorie margarine, softened
• 1/4 cup frozen egg substitute, thawed
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 ounce crystallized ginger, minced
• 3 tablespoons sugar, divided
• Vegetable cooking spray

1. Combine brown sugar and margarine in a medium bowl, stirring well. Stir in egg substitute and vanilla.
2. Combine flour and next 4 ingredients, stirring well. Gradually add flour mixture to sugar mixture, mixing well. Stir in crystallized ginger. Cover and chill 2 to 3 hours.
3. Shape dough into 1-inch balls, and roll balls in 2 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Dip a fork in remaining 1 tablespoon sugar, and flatten cookies in a crisscross pattern. Bake at 375u0b0 for 7 to 8 minutes or until edges are lightly browned. Remove from cookie sheets, and let cool on wire racks.

brown sugar, margarine, frozen egg substitute, vanilla, flour, baking soda, ground allspice, ground cinnamon, ground ginger, ginger, sugar, vegetable cooking spray

Taken from www.myrecipes.com/recipe/ginger-tea-cake-cookies (may not work)