Ginger Crisps
2 Cup flour
1 Tsp baking soda
3/4
cup butter or margarine
1/2
Tsp salt
1/2
Cup molasses
1/2
Tsp nutmeg
1
1/2
Tsp ginger
1 Egg
1
1/2
Tsp cinammon
In large bowl, mix flour, 1 cup sugar, and remaining ingredients with mixer at low speed. Beat ingredients until just mixed.
Increase speed to medium and beat 2 minutes.
Wrap dough in waxed paper and refrigerate for 1 hour or until slightly firm so dough will be easy to handle.
Preheat oven to 375
o
F.
On lightly floured surface, divide dough into 72 pieces. With hands roll dough into balls and coat each ball lightly with sugar.
Place balls 2 inches apart on greased cookie sheet and flatten with bottom of glass coated with sugar.
Bake 8 to 10 minutes. Cool on rack.
Yield: 60 cookies.
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