Recipe
from AllRecipes.com (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
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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