Spice Cookies

Serve these holiday cookies with a cup of tea or lowfat vanilla ice cream.

1/2 c whole wheat flour
1 1/2 c all purpose flour
2 t ginger, ground
2 t cinnamon, ground
2 t allspice, ground
1/2 t salt
1 t baking soda
1 stick margarine
1/2 c brown sugar
1/2 c very ripe banana, pureed
1 t decorating sugar, candy sprinkles or sugar in the raw

Sift all the dry ingredients into a mixing bowl. Place the margarine in a mixing bowl, then add the sugar and mix until creamy. Add the banana and continue to beat at medium speed for 2-3 minutes. If the mixture looks loose, add one tablespoon of the flour mixture to the wet mixture. Add all the flour mixture in small amounts until combined. Divide the dough into 2 balls, wrap and press each one into a flat disk. Chill for at least two hours. Preheat oven to 400 degrees. Place the dough balls between two sheets of wax paper and roll out as thinly as possible. Stamp with a small (1""-1 1/2"") cookie cutter. Sprinkle with decorating sugar; bake 10 minutes. Immediately after cooking, transfer the cookies to a wire rack to cool. Store cookies in an air-tight container for up to one week. One serving equals two cookies.