 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 30 |
|
Posting this as a candidate for my Christmas cookie trays. You can omit the chopped crystallized ginger and increase the ground ginger to 1 1/2 teaspoons, if desired. I have not yet tried these but would welcome feedback if you get to them before I do. Preparation includes 20 minutes freezing time. Ingredients:
2/3 cup packed dark brown sugar |
1/3 cup butter or 1/3 cup margarine, softened |
1/4 cup molasses |
1 large egg white |
1 tablespoon crystallized ginger, finely chopped |
1 1/3 cups all-purpose flour |
3/4 cup toasted wheat germ |
2 teaspoons baking soda |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
cooking spray |
2 tablespoons granulated sugar |
Directions:
1. Beat brown sugar and butter at medium speed of a mixer until light and fluffy. Add molasses and egg white and continue beating. Stir in crystallized ginger.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger, and cinnamon. Stir into molasses mixture. Cover bowl and freeze 20 minutes.
3. Preheat oven to 350°.
4. Lightly coat hands with cooking spray. Shape the dough into 30 balls, about 1 tablespoon each. Roll the balls in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray.
5. Bake for 10 minutes. Cool cookies on pans for 3 minutes. Remove from pans, and cool the cookies completely on wire racks.
|
|