Ginger cookies

Yield: 1 servings

Measure Ingredient
3½ cup Flour
1 teaspoon Baking soda
1½ teaspoon Ginger
1½ teaspoon Cinnamon
1 teaspoon Cloves
¼ teaspoon Cardamom
½ cup Sweet butter
¾ cup Sugar
1 Egg
¾ cup Molasses
½ teaspoon Salt
2 teaspoons Grated orange rind

This gingery cookie is crisp and has a hint of orange flavor. It is ideal for gingerbread people or holiday cookie shapes.

In a large bowl, sift together flour, baking soda and spices. In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind. Mix well. Stir into dry ingredients. Form dough into a ball shape. Wrap in plastic wrap and chill overnight.

Preheat oven to 375ø. Roll out to ¼-inch thick on floured surface.

Cut into desired shapes. Place shapes unto ungreased cookie sheets and bake at 375ø for 8-10 minutes until lightly browned around edges.

Transfer to wire racks to cool. Note: Dough will keep up to one week, refrigerated. Cookies can be stored up to 3 weeks in cookie tins.

Variation: Decorate cookies with raisins, colored sugar, silver dots, etc. before cooking. Or ice them after they have cooled.

Yield: 3½ dozen. Amanda Cushman, freelance recipe developer and food writer, New York, NY

Randy Shearer

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