| Cuisine: American | Type: Cookies | Serves: 25 4" cookies |
|
Source:
|
Better Homes & Gardens 100 Best Cookies 2008 |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
4 1/2 cups all-purpose flour 4 tsp. ground ginger 2 tsp. baking soda 1-1/2 tsp. ground cinnamon 1 tsp. ground cloves 1-1/2 cups shortening 2 cups granulated sugar 2 eggs 1/2 cup molasses 3/4 cup course sugar or granulated sugar |
|
Instructions:
|
1. Preheat oven to 350°F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and 1/4 tsp salt. Set aside. 2. In a large bowl beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined. Beat in eggs and molasses until combined. Beat in half of flour mixture. Stir in remaining flour mixture. Using a 1/4 cup ice cream scoop, shape dough into 2-inch balls; roll in the coarse or granulated sugar. Place balls 2-1/2 inches apart on ungreased cookie sheet. 3. Bake in preheated oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer to wire racks; cool. To Store: Place in layers separated by waxed paper in airtight container, cover. Store up to 3 days or freeze up to 3 months. |
|
Related recipes:
|
None |
2009-12-19