1/4 cup non hydrogenated margarine or butter
1/4 cup sugar
1 1/3 cups whole wheat or spelt flour
3/4 teaspoon baking soda
1 tablespoon ground ginger
1/4 cup molasses
3 tablespoons frozen orange juice concentrate, thawed
Lemon Icing:
1 cup icing sugar
1 tablespoon lemon juice (add in 1/2 teaspoon increments as required)

Preparation Instructions:

Beat together butter and sugar. combine flour, baking soda, and ginger; stirring to mix well. Add to butter and sugar. Stir in molasses and orange juice concentrate.

Coat a baking sheet with non stick cooking spray. Roll the dough into 1 inch balls and place 1 1/2 inches apart on baking sheet. (If dough is to sticky to handle, place it in freezer for a few minutes.) Using the bottom of a glass dipped in sugar, flatten the cookies to 1/4 inch thickness. Use a cookie cutter to make desired shapes.

Bake at 350 degrees for about 12 minutes or until lightly browned. Cool cookies on pan for one minute and then transfer to wire racks to cool completely.

To make icing, blend icing sugar and lemon juice together until if forms a smooth paste. Using a butter knife, spread icing on each cookie. Serve after icing has hardened or transfer to an airtight container and arrange in single layers separated by sheets of waxed paper. Makes 20 cookies.