Molasses Crackle Cookies

• 1/3 cup flaxseed
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 1/3 cups sugar, divided
• 1/2 cup unsweetened apple butter spread (such as Tap 'n Apple)
• 1/4 cup molasses
• 2 tablespoons vegetable oil
• 1 large egg white
• Cooking spray
• 1 tablespoon flaxseed

1. Place 1/3 cup flaxseed in a blender or clean coffee grinder, and process until ground to measure 1/2 cup meal. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flaxseed meal, flour, and the next 5 ingredients (flour through ginger); stir with a whisk. Combine 1 cup sugar, apple butter, molasses, oil, and egg white, and stir with a whisk. Add to flour mixture, stirring just until moist. Cover bowl with a sheet of heavy-duty plastic wrap; place bowl in freezer 1 hour.
2. Preheat oven to 350u0b0.
3. Lightly coat hands with cooking spray. Shape dough into 36 balls, about 1 tablespoon each. Combine 1/3 cup sugar and 1 tablespoon flaxseed in a small bowl; roll balls in the sugar mixture. Place 2 inches apart on baking sheets coated with cooking spray. Bake at 350u0b0 for 13 minutes or until golden. Cool for 5 minutes on pans. Remove the cookies from pans, and cool completely on wire racks.
4. Note: This cookie dough freezes well. Make dough and shape into a large ball; freeze the ball in a zip-top plastic freezer bag. When ready to use, thaw dough completely in refrigerator. Sharpe, coat, and bake as instructed.

flaxseed, flour, baking soda, ground cinnamon, salt, ground cloves, ground ginger, sugar, unsweetened apple butter, molasses, vegetable oil, egg white, cooking spray, flaxseed

Taken from www.myrecipes.com/recipe/molasses-crackle-cookies (may not work)