Hg's Thin-Gerbread Men - Ww Points = 1

senseicheryl's Note:

I received an email from Hungry Girl and this recipe was included. PER SERVING (1 cookie): 59 calories, 1.25g fat, 98mg sodium, 11.5g carbs, 1g fiber, 4.5g sugars, 0.5g protein -- POINTS® value 1* "You're not too fattening. We like that in a man"

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Serves: 32

Yield: 32.0 cookies

• 1 (14 ½ ounce) package gingerbread cake mix
• 1 cup all-bran cereal
• ½ cup pumpkin puree
• ¼ cup water , warm
• 2 tablespoons whole wheat flour (for dusting)
• ½ teaspoon cinnamon
• ¼ teaspoon pumpkin pie spice
• ¼ teaspoon baking powder
• 3 (1 g) Splenda sugar substitute
• 1 dash salt

Directions:

1. Preheat oven to 375 degrees.
2. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a medium bowl.
3. To the bowl, add all ingredients except for the flour and pumpkin. Stir well and set aside. In a separate small bowl, combine pumpkin with 1/4 cup warm water. Mix well.
4. Add pumpkin mixture to the medium bowl. Stir until blended. (This may take a while -- you'll get there!) Once combined, use your hands to knead dough into two balls.
5. Line two extra-large baking sheets with parchment paper. Prepare a dry surface by dusting it with some of the flour. Dust a rolling pin with the flour, as well.
6. Roll out one dough ball on the floured surface, forming a square about 10 inches by 10 inches.
7. Using a 3-inch gingerbread-man cookie cutter, cut 16 cookies. (You'll probably have to re-roll the trimmings to cut the last few cookies.) Transfer cookies to one of the baking sheets. Repeat with the other dough ball, for a total of 32 cookies. Using a toothpick, "carve" little eyes and smiles into the cookies.
8. Bake in the oven for about 10 minutes, until edges are firm.
9. Let cool for a minute or two before removing cookies from the baking sheet. Then let cool completely. Enjoy (just not all at once)!