GINGER COOKIES
Ingredients Molasses Mixture: 4 tablespoons molasses
1 large egg, beaten 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves Sugar for rolling (approximately ¼ cup)
2 teaspoons baking soda
Cookie Dough:
¾ cup shortening 1 cup brown sugar, packed ¼ teaspoon salt
Instruction
Prepare the Molasses Mixture: In a small bowl, mix together the molasses and baking soda. Let it set while you prepare the rest of the dough. Cream the Shortening and Sugar: In a large mixing bowl, cream together the shortening, brown sugar, and salt until light and fluffy. Add Egg and Molasses Mixture: Beat in the egg until well combined, then add the molasses mixture and stir to incorporate. Sift Dry Ingredients: In a separate bowl, sift together the flour, cinnamon, ginger, and cloves. Gradually add this dry mixture to the wet ingredients, mixing well until a dough forms. Chill the Dough: Cover the dough and refrigerate for about 30 minutes to firm up. Shape the Cookies: Preheat the oven to 375°F (190°C). Roll the dough into small balls, about 1 inch in diameter, then roll each ball in sugar to coat it. Bake the Cookies: Place the dough balls on an ungreased baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are firm but not flattened. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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