Big soft ginger cookies

Yield: 1 Servings

Measure Ingredient
2¼ cup All-purpose flour
2 teaspoons Ground ginger
1 teaspoon Baking soda
¾ teaspoon Ground cinnamon
½ teaspoon Ground cloves
¾ cup Butter; margarine, or shortening
1 cup Sugar
1 Egg
¼ cup Molasses
2 tablespoons Sugar

Here you go Linda. I got a new cookbook yesterday, Better Homes and Gardens 75 Years of All-Time Favorites and here's a recipe from that book.......

In a medium mixing bowl combine flour, ginger, baking soda, cinnamon, and cloves. Set aside.

In a large mixing bowl beat butter, margarine, or shortening with an electric mixer on low speed for 30 seconds. Gradually add the 1 cup of sugar; beat until fluffy. Add the egg and molasses; beat well. Stir dry mixture into egg mixture.

Shape dough into 1½-inch balls (1 heaping tablespoons dough each). Roll balls in the 2 tablespoons sugar and place on ungreased cookie sheets about 2 ½ inches apart.

Bake in a 350 degree oven about 10 minutes or until light brown but still puffed. (Do not overbake.) Let stand on cookie sheets for 2 minutes; transfer to a wire rack and let cool. Makes 24 cookies.

Posted to Bakery-Shoppe Digest V1 #402 by Lea <lhoover@...> on Nov 19, 1997

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