Gingerbread Drops

Yields:	4 dozen
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	Preparation	20 minutes
	Cooking	15 minutes
	Ready In	35 minutes

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Ingredients

1	large	egg
1/3	cup	brown sugar	packed
1/2	cup	molasses
1/4	cup	vegetable oil
1/2	cup	buttermilk
1 1/2	cups	flour, all-purpose
1/2	cup	wheat germ
1	teaspoon	baking powder
1	teaspoon	baking soda
1	teaspoon	cinnamon	ground
1	teaspoon	ginger	ground
1/4	teaspoon	salt
3/4	cup	raisins, seedless

Directions

Preheat oven to 350 degrees; coat 2 cookie sheets with nonstick cooking spray.

Beat the egg, brown sugar, molasses and oil with an electric mixer until smooth.

Add the buttermilk and beat again.

Add the flour, wheat germ, baking powder, baking soda, cinnamon, ginger and salt; beat until well mixed.

Stir the raisins into the batter.

Drop the batter by rounded teaspoonfuls about 2 inches apart onto the cookie sheets and bake for 12 to 14 minutes, or until the cookies are lightly browned.

Cool on wire racks.

Repeat until all of the cookies are baked.