Gingies (soft ginger cookies)
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter; softened |
| 1 | cup | Sugar, brown |
| 1½ | cup | Molasses, dark |
| ¾ | cup | ;Water, cold |
| 6 | cups | Flour; sifted |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Allspice, ground |
| 1 | teaspoon | Ginger; ground |
| 1 | teaspoon | Cloves; ground |
| 1 | teaspoon | Cinnamon; ground |
| -- Betty Crocker's Picture Cook Book | ||
| per Fred Peters Submitted By SAM WARING | ||
Directions
Fat grams per serving: Approx. Cook Time: 0:25 Mix the butter, brown sugar, and molasses thoroughly. Stir in the cold water. Sift together the flour, baking soda, salt, and spices. Stir into the butter mixture. Chill the dough. Roll out very thick (½-inch). Cut with a 2½ inch round cutter. Place on a lightly greased baking sheet. Bake in a moderate (350F) oven until, when lightly touched with finger, no imprint remains (about 15 minutes).
<SAM.WARING@...> On WED, 01 NOV 1995 134729 GMT