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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 48 |
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These are the best ginger cookies I've had in along time. The balance of spices is perfect. From BH&G's. I used just a dash of pepper. The time doesn't include freezing time. Ingredients:
1/3 cup molasses |
1/3 cup butter |
2 cups flour |
1/3 cup packed brown sugar (sifted) |
1 1/2 teaspoons ground ginger |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon black pepper (optional) |
1/8 teaspoon ground cloves |
1 egg, lightly beaten |
powdered sugar (optional) |
Directions:
1. Preheat oven to 375*.
2. Melt molasses and butter in saucepan, over low heat.
3. Pour into large bowl and cool to room temperature.
4. Combine dry ingredients in a medium bowl. Set aside.
5. Stir egg into cooled molasses mixture.
6. Stir dry ingredients into molasses mixture. The batter will be stiff.
7. Divide dough in half. On waxed paper shape each dough half into a 1 1/2 square log, about 5 1/2 long. Wrap and freeze 30 minutes or until firm enough to slice.
8. Slice logs into 1/8 inch slices. Bake 1 inch apart on ungreased cookie sheets. Prick each several times with a fork.
9. Bake for 8 to 10 minutes or until edges are firm and lightly browned.
10. Transfer to wire racks. Cool completely. Sprinkle with powdered sugar.
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