ginger cookies
Dec. 28th, 2005 09:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jinianThis recipe has been unchanged (as much as any recipe is ever unchanged around me) since June 2004, and I made some tonight, so I think it might be time to post it.
Cream together with fork:
0.75 cups margarine (dairy-eating folk could use butter, I expect)
1.25 cups sugar (matters not what kind beyond nonpowdered)
Mix in:
1 tsp vanilla
1 large egg
0.25 cup blackstrap molasses (is why sugar type matters not; you can use treacle or milder molasses if that's all you've got)
3 cc minced fresh ginger
Combine separately, then mix in:
2.5 cups all-purpose flour
1 tsp baking soda
token amount of salt
1 tsp ground dried ginger
1 tsp ground cinnamon
0.25 tsp ground nutmeg
0.25 tsp ground allspice
Optional: Roll balls of dough in granulated sugar and press patterns in before baking.
Bake at 350 F (175 C) for about 12 minutes, and cool on brown paper bag as is only right. (Also optional, of course, since some of us just eat cookie dough for several days, no baking required.)
Cream together with fork:
0.75 cups margarine (dairy-eating folk could use butter, I expect)
1.25 cups sugar (matters not what kind beyond nonpowdered)
Mix in:
1 tsp vanilla
1 large egg
0.25 cup blackstrap molasses (is why sugar type matters not; you can use treacle or milder molasses if that's all you've got)
3 cc minced fresh ginger
Combine separately, then mix in:
2.5 cups all-purpose flour
1 tsp baking soda
token amount of salt
1 tsp ground dried ginger
1 tsp ground cinnamon
0.25 tsp ground nutmeg
0.25 tsp ground allspice
Optional: Roll balls of dough in granulated sugar and press patterns in before baking.
Bake at 350 F (175 C) for about 12 minutes, and cool on brown paper bag as is only right. (Also optional, of course, since some of us just eat cookie dough for several days, no baking required.)
