home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
cookies
/
ginger
< prev
next >
Wrap
Internet Message Format
|
1995-09-27
|
2KB
From: Nicole_Okun@mindlink.bc.ca (Nicole Okun)
Newsgroups: rec.food.recipes
Subject: Ginger Cookies
Date: 16 Sep 1994 05:45:50 -0400
Organization: Akademia Pana Kleksa, Public Access Uni* Site
Message-ID: <35bpge$hoa@junior.wariat.org>
The weather is starting to cool down, the days are getting shorter, and
using the oven is no longer looking like the idea from hell. This recipe
is my favourite ginger cookie recipe, and is a welcome Christmas gift, as
well.
Old-Fashioned Chewy Double Ginger Cookies
1/2 C shortening (125 ml)
1 C sugar (250 ml)
2 large eggs
1 C molasses (250 ml)
3-1/2 C all-purpose flour (875 ml) -- (I usually substitute whole wheat)
1 Tbsp ground ginger (15 ml)
1-1/4 tsps baking soda (6 ml)
1 tsp ground cloves (5 ml)
1/2 tsp ground cinnamon (2 ml)
1/2 C fine-chopped crystallized ginger (125 ml)
sugar
In large bowl, cream together shortening and one cup sugar until light and
fluffy. Beat in eggs one at a time; beat in molasses.
Stir together flour, ground ginger, baking soda, cloves and cinnamon; stir
into creamed mixture in three parts. Mix in crystallized ginger until
smooth.
Remove dough from bowl and wrap in floured wax paper; refrigerate
overnight. (Dough will be quite soft.)
With lightly floured hands, form dough into 1" (2.5 cm) balls; gently roll
in sugar. Place about 2" (5 cm) apart on greased baking sheets.
Bake at 350F (180C) for 10 - 12 minutes or just until set. Remove to wire
racks to cool.
Makes about 6 dozen.
I'm not much of a cookie baker because it seems so much effort for
something that is gobbled down so quickly, but these are worth the trouble
(I always set some aside for myself, just to be sure I'll get some).
Guten Apetit!
-- Nicole