Thursday, November 29, 2012

Big Soft Ginger Cookies

Recipe from (The Jardine Family)
Husband-Tested in Alice’s Kitchen
Makes about 24 (3-inch) cookies

I’ve made these ginger cookies many times. They stay moist for days and have a lovely ginger flavor.  The actual recipe I’ve been using was cut out of a magazine years ago and kept in a file in my kitchen.  It was getting quite worn and I was thinking I’d better revive it. So, here it is.  These would be fun to make for Santa with the kids.

2¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup sugar
1 large egg
¼ cup molasses
1 Tablespoon water
2 Tablespoons sugar

Preheat oven to 350 degrees F.  Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter.  Gradually add 1 cup sugar until light and fluffy. Beat in the egg, and then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
Shape dough into walnut sized balls (1 ½ inch) and roll them in the remaining 2 Tablespoons of sugar. Place the cookies 2 ½ inches apart onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition information per cookie:  142 calories, 2 grams protein, 21 grams carbohydrates, 6 grams fat, 11 mg cholesterol, 118 mg sodium, 56 mg potassium

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