This is another winner from the Betty Crocker Diabetic Cookbook. They are not chocolate chip cookies or strawberry cake or any type of Bundt cake, but they are tasty and are very low in fat and carbs (@Luigi-Vuoto).

Ingredients

• 3/4 cup sugar
• 1/4 cup butter or margarine, softened
• 1 egg or 1/4 cup fat-free cholesterol-free egg product
• 1/4 cup molasses
• 1 3/4 cups Gold Medal™ all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/4 cup orange marmalade
• 2 tablespoons finely chopped crystallized ginger

Directions

Beat 3/4 cup sugar, the butter, egg and molasses in medium bowl with electric mixer on medium speed or mix with spoon. Stir in flour, baking soda, cinnamon, ground ginger, cloves and salt. (I doubled the cinnamon, ginger, and cloves for a spicier cookie result.) Cover and refrigerate for at least 2 hours until firm.

Heat oven to 350°. Lightly spray cookie sheet with cooking spray. Shape dough into 3/4-inch balls; roll in 1/4 cup sugar. Place about 2 inches apart on cookie sheet. Make indentation in center of each ball, using finger. Fill each indentation with slightly less than 1/4 teaspoon of the marmalade. Sprinkle with crystallized ginger.

Bake for 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, for about 30 minutes.

Nutrition per serving:

• 45 Calories per cookie
• 8g Carbohydrate
• 1g Fat
• 1g Protein
• Elliecoo Rating: ★★★★★