Thursday, September 3, 2009
These cookies are soft and cakey. They are what
you hope gingerbread would taste like.
This recipe comes from a Crabtree and Evelyn cookbook.
I don't know the exact name because I copied the
recipe from it.
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup sugar
1/2 cup butter
1/2 cup molasses
1 large egg, lightly beaten
1 tablespoon grated fresh ginger root
Sift flour, baking soda, salt, cinnamon,
and ground ginger.
In a large mixing bowl, cream together 1/2 cup
of the sugar and the butter until light and fluffy.
Add molasses, egg, and ginger root and beat until light.
Gradually add the flour, stirring until well blended.
Cover the dough and chill for at least an hour.
Form dough into 1-inch ball. Roll the balls in the
remaining 1/4 cup sugar. Bake at 350 F until the
tops are rounded and crinkled and cookies are just beginning
to color, about 12 to 14 minutes. Remove from oven and transfer to
wire racks to cool. Store in a tightly covered container.
Posted by a toi rose society at 11:48 AM