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Ginger
Cookies
By Wendy Kennedy
One
of my favorite cookie flavors - ginger. When we think of ginger
cookies we usually think of the traditional dark gingersnaps. Here's
some other great ginger cookies you can try:
Soft Ginger Cookies
1/4 cup shortening
1/2 cup brown sugar
1 egg
1/2 cup molasses
2 1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp ginger
1
tsp nutmeg
1 tsp cloves
1 tsp cinnamon
1/2 cup hot water
Blend
shortening, brown sugar and egg. Beat. Stir in molasses. Sift together
flour, salt, baking soda, ginger, nutmeg, cloves, & cinnamon in
a separate bowl. Add dry ingredients to shortening mixture alternately
with hot water. Chill thoroughly. Drop by teaspoonful on greased
cookie sheets. Bake for 8 - 9 minutes at 400F.
Gingerbread
Cookies - Not as dark or hard as the traditional gingersnaps
1 1/4 cups margarine
2 eggs
2 cups sugar
4 cups flour
2 tsp cinnamon
2
tsp ginger
2 tsp baking powder
2 tsp cloves
1/2 cups molasses
Cream
margarine, eggs, molasses and sugar. Sift dry ingredients in a separate
bowl. Add dry ingredients to liquid ingredients. Roll into balls
and dip in sugar or roll and cut out desired shapes with cookie
cutters. Bake 10 minutes for round balls and 8 minutes for rolled
cookies at 350F. Let stand before taking out of pan. Cookies will
be soft but will harden as they cool.
Ginger
Crinkles
1 cup butter or hard margarine, softened
1½ cups sugar
1 large egg
2 tbsp. dark corn syrup
½ cup mild molasses
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
½ tsp salt
¼ cup granulated sugar, for coating
Preheat the oven to 375 F. Put the first 5 ingredients into the
bowl. Beat with blender until smooth. Add the next 6 ingredients.
Stir with a spoon until moistened. Roll into 1½" balls. Roll the
balls in sugar. Bake on an ungreased cookie sheet for 12 - 14 minutes.
Makes 3 ½ dozen.
From
http://www.CanadianCountryGifts.com
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