Ginger cookies
1 servings
Ingredients
| Quantity | 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 |
Directions
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