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Gingies (soft ginger cookies)
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| Artist: |
_ |
| Categories: |
Cookies & Bars, Desserts, Ginger, Herbs & Spices |
| Yield: |
32 |
| Rating: |
0 |
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Ingredients:
| 3/4
| cup | Butter, softened | | 1
| cup | Sugar, brown | | 1 1/2
| cup | Molasses, dark | | 3/4
| cup | Water, cold | | 6
| cup | Flour, sifted | | 2
| tsp | Baking soda | | 1
| tsp | Salt | | 1
| tsp | Allspice, ground | | 1
| tsp | Ginger, ground | | 1
| tsp | Cloves, ground | | 1
| tsp | Cinnamon, ground |
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Procedures:
| 1 | Fat grams per serving: approx. cook time: 0:25 | | 2 | mix the butter, brown sugar, and molasses thoroughly. | | 3 | Stir in the cold water. | | 4 | Sift together the flour, baking soda, salt, and spices. | | 5 | Stir into the butter mixture. | | 6 | Chill the dough. | | 7 | Roll out very thick (?inch). | | 8 | Cut with a 2 ?inch round cutter. | | 9 | Place on a lightly greased baking sheet. | | 10 | Bake in a moderate (350°F) oven until, when lightly touched with finger, no imprint remains (about 15 minutes). |
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