This is from the Better Homes and Gardens Cookbook that every newlywed couple should have. :) If you want to print a "pretty version", go here.
GIANT GINGER COOKIES
1 1/2 c. all-purpose flour
4 t. ground ginger
2 t. baking soda
1 1/2 t. ground cinnamon
1 t. ground cloves
1/4 t. salt
1 1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses
1/4 c. sugar
In medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping side of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
Shape dough into 2-inch balls using a 1/2-cup measure or scoop. Roll balls in the 1/4 cup sugar. Place 1 1/2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake).
Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.
I don't make my dough balls as big as this recipe, and I don't let them cool for 2 minutes on the cookie sheet before putting them on a cooling rack. If you make smaller cookies, adjust cooking times accordingly.
Good luck - I hope you enjoy them as much as we do!
1 1/2 c. all-purpose flour
4 t. ground ginger
2 t. baking soda
1 1/2 t. ground cinnamon
1 t. ground cloves
1/4 t. salt
1 1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses
1/4 c. sugar
In medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping side of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
Shape dough into 2-inch balls using a 1/2-cup measure or scoop. Roll balls in the 1/4 cup sugar. Place 1 1/2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake).
Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.
I don't make my dough balls as big as this recipe, and I don't let them cool for 2 minutes on the cookie sheet before putting them on a cooling rack. If you make smaller cookies, adjust cooking times accordingly.
Good luck - I hope you enjoy them as much as we do!
1 comment:
Sounds yummy, can't wait to try them!
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