Mini Ginger Cookies:
Prepare as directed, except shape dough into 3/4-inch balls. Roll balls in 1 to 1 1/4 cups coarse sugar; place 1 inch apart on an ungreased cookie sheet. Bake 5 to 7 minutes. Cool on cookie sheet 1 minute. Remove; cool on a wire rack. Makes about 160 cookies.Per mini cookie: 52 calories, 0 g protein, 8 g carbohydrate, 2 g total fat (1 g sat. fat), 2 mg cholesterol, 0 g fiber, 5 g total sugar, 0% Vitamin A, 0% Vitamin C, 22 mg sodium, 0% calcium, 1% iron
Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.