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Makes: 3 Dozen
2 cups sifted all-purpose flour1 teaspoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon cloves
½ teaspoon salt
¾ cup butter
1 cup packed brown sugar (or white)
1 egg
¼ cup dark molasses
⅓ cup white sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
Combine the flour, ginger, baking soda, cinnamon, and salt in a mixing bowl. Stir the mixture to blend evenly.
Place the butter into a mixing bowl and beat until creamy. Gradually beat in the sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in white sugar, and place 2 inches apart on an ungreased baking sheet.
½ teaspoon salt
¾ cup butter
1 cup packed brown sugar (or white)
1 egg
¼ cup dark molasses
⅓ cup white sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
Combine the flour, ginger, baking soda, cinnamon, and salt in a mixing bowl. Stir the mixture to blend evenly.
Place the butter into a mixing bowl and beat until creamy. Gradually beat in the sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in white sugar, and place 2 inches apart on an ungreased baking sheet.
Place in fridge until chilled.
Bake in preheated oven until the tops are rounded and slightly cracked, 10-12 minutes. Do not overcook. Cool cookies on a wire rack. Store in an air tight container.
Comments
These are really good.
ReplyDeleteI was informed that if you use shortening, the cookies will be thicker and smaller around. If you use butter, they will spread out, crack, and be crispy on the edges and chewy in the middle.
Chilling the dough will make them thicker, while they will flatten out more with room temperature dough.
ReplyDelete