Food recipes
Soft, Spicy, Heavenly Ginger Cookies
Soft, Spicy, Heavenly Ginger Cookies Ingredients: margarine, regular, 80% fat, composite, stick, without salt sugars, granulated molasses wheat flour, white, all-purpose, unenriched water, bottled, generic leavening a...
Soft, Spicy, Heavenly Ginger Cookies
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
molasses
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
spices, ginger, ground
salt, table
raisins, seeded
sugars, granulated
Directions:
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
Stir in the molasses.
Mix the water and baking soda and stir.
Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
(The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake at 350F for 10-12 minutes.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
molasses
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
spices, ginger, ground
salt, table
raisins, seeded
sugars, granulated
Directions:
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
Stir in the molasses.
Mix the water and baking soda and stir.
Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
(The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake at 350F for 10-12 minutes.