Servings: 3½ dozen cookies

½ cup packed brown sugar ½ cup packed brown sugar
½ cup vegetable oil ½ cup vegetable oil
¼ cup mild - or full - flavor molasses ¼ cup mild - or full - flavor molasses
2 eggs 2 eggs
2½ cups Gold Medal all-purpose flour 2½ cups Gold Medal all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
½ teaspoon ground ginger ½ teaspoon ground ginger
½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
¼ teaspoon baking soda ¼ teaspoon baking soda
¼ teaspoon salt ¼ teaspoon salt
Lemon Glaze Lemon Glaze
1½ cups powdered sugar 1½ cups powdered sugar
3 tablespoons butter or margarine, melted 3 tablespoons butter or margarine, melted
1 teaspoon grated lemon peel 1 teaspoon grated lemon peel
1 to 1½ tablespoons lemon juice 1 to 1½ tablespoons lemon juice

Heat oven to 350. Beat brown sugar, oil, molasses and eggs in large bowl with spoon. Stir in flour, baking powder, ginger, cinnamon, baking soda and salt. Knead dough on lightly floured surface until smooth. Divide dough in half. Shape each half into rectangle, 10x3 inches, on ungreased cookie sheet.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswire into ½-inch slices. Turn slices cut sides down on cookie sheet
Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet to wire rack; cool completely. Dip one end of each cookie about halfway into Lemon glaze. Place on waxed paper until glaze is set.
Lemon glaze: Mix all ingredients until smooth and dipping consistency

Carbs: 14g  Carbs: 14g