---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Desserts, Biscuits
       Yield: 30 servings
     1/4 c  Sugar;
     1/2 c  Molasses;
     1/2 c  Vegetable shortening;
       2    Large eggs;
   2 3/4 c  All-purpose flour;
       2 ts Baking soda;
       1 ts Cinnamon;
       1 ts Ginger;
     1/2 ts Nutmeg;
     1/4 c  Sugar;(dry sugar substitute)
     1/2 c  Coffee;(hot)
       1 tb Lemon juice;
   Cream sugar, molasses and shortening together at
   medium speed until light and fluffy.  Add eggs and mix
   at medium speed until creamy, scraping down the bowl
   before and after adding eggs.  Stir flour, baking
   soda, cinnamon, ginger, nutmeg, salt and dry sugar
   substitute together to blend well, and then add, along
   with coffee and lemon juice, to creamy mixture. Mix at
   medium.  Mix at medium speed until creamy. Drop dough
   by 1 1/2 Tablespoon onto cookies sheets that have been
   sprayed with pan spray or lined with aluminum foil.
   Bake at 375 for 12 to 14 minuntes, or until cookies
   are firm.  Remove them to a wire rack and cool to room
   Food exchanges per servings: 1 STARCH/BREAD EXCHANGE +
   1 FAT EXCHANGE CAL: 101, FAT: 4g, CHO: 15g Na: 103mg,
   PRO: 2g, CHO: 18mg
   Source: Desserts for Diabetics by Mabel Cavaiani, R. D.
   Brought to you and yours via Nancy O'Brion and Her