Gingersnap Cookies
Source of Recipe
Agnes
List of Ingredients
1 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon grated nutmeg
1/8 teaspoon salt
1 stick butter, softened at room temperature
2/3 cup sugar
1 teaspoon vanilla
1 egg yolk
1 cup molasses
Recipe
In a large bowl, sift together flour, baking soda, cinnamon, giner, cloves, nutmeg and salt.
In a medium bowl, beat together the butter and sugar until fluffy. Add the vanilla, egg yolk and molasses and beat again. With the mixer on low gradually add the flour mixture until it is all fully blended. Cover and refrigerate for at least an hour.
When dough is thoroughly chilled, roll into a log, about 2 inches in diameter. Wrap the log in plastic wrap and roll again until the log is smooth. Refrigerate again for at least two hours.
After a couple of hours, preheat oven to 375 degrees. Cut dough into slices about 1/8 inch thick and place on non-stick cookie sheets. Sprinkle each cookie with a little more granulated sugar and bake 10 to 12 minutes for crispy golden cookies. While one batch is in the oven, remember to put the remaining dough back in the refrigerator to keep it chilled until you are ready to do the next cookie sheet. Cool on a wire rack.
Yield: about 2 dozen cookies
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