Raisin molasses cookies

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• 2 1/2 cups unbleached all-purpose flour
• 1 cup whole-wheat flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. each ground cloves and salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1/2 cup unsulfered molasses
• 2 large egg whites
• 1/2 cup dark raisins, coarsely chopped

In a medium-sized bowl, stir together the all-purpose and whole-wheat flours, the baking soda, cinnamon, ginger, cloves and salt; set aside. In a large bowl cream the butter with the sugar. Add the molasses and the egg whites, and beat until blended. Gradually add the flour mixture, beating will after each addition. Stir in the raisins. Gather the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour, or until well chilled.

Preheat the oven to 375*. lightly spray two baking sheets with nonstick cooking spray. Pinch off walnut-size portions of the dough and roll them into balls. Place them 1 inch apart on the prepared baking sheet. Using the bottom of a drinking glass that has been dipped in flour, flatten each ball into 3/8-inch thickness.

Bake 15 to 17 minutes, or until the tops are slightly puffed and beginning to crack. Transfer the cookies to a rack and cool completely.

Makes 5 dozen cookies.

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