1-3/4 cups all purpose flour
3/4 tsp baking soda
2 tsp ground ginger
1/8 tsp ground cloves
1/3 cup butter, softened
1 cup sugar
1 large egg
1 tsp white vinegar
1/4 cup molasses
1/4 cup finely chopped crystallized ginger
Preheat oven to 325 degrees
Stir together the flour, baking soda, ginger and cloves in a bowl and then set aside. Beat the butter and sugar until light. Mix in the egg, vinegar and molasses. Add the flour mixture and crystallized ginger until blended. Form dough into 1-inch balls and place on a non-stick or parchment-lined baking tray, spacing them 2-inches apart. Bake 15 minutes. Cool completely on a baking rack.
These moist cookies get better with age. Store in a tight-sealed jar and try them after a week or so. The flavors in the cookie will deliciously meld together, making eating just on a very hard thing to do.
3/4 tsp baking soda
2 tsp ground ginger
1/8 tsp ground cloves
1/3 cup butter, softened
1 cup sugar
1 large egg
1 tsp white vinegar
1/4 cup molasses
1/4 cup finely chopped crystallized ginger
Preheat oven to 325 degrees
Stir together the flour, baking soda, ginger and cloves in a bowl and then set aside. Beat the butter and sugar until light. Mix in the egg, vinegar and molasses. Add the flour mixture and crystallized ginger until blended. Form dough into 1-inch balls and place on a non-stick or parchment-lined baking tray, spacing them 2-inches apart. Bake 15 minutes. Cool completely on a baking rack.
These moist cookies get better with age. Store in a tight-sealed jar and try them after a week or so. The flavors in the cookie will deliciously meld together, making eating just on a very hard thing to do.
No comments:
Post a Comment