ginger cookies

[jinian]

This 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.)

Comments

[pir-anha.livejournal.com]

memorified for the trying out very soon.

perfect icon!

Also optional, of course, since some of us just eat cookie dough for several days, no baking required

oh yes. i have some cookie dough waiting for me now. it is in fact better as a dough than as a cookie, which is not true for all my recipes.

[papersky.livejournal.com]

Treacle will work instead of molasses, for people who live where treacle is and molasses is not.

[jinian.livejournal.com]

Thank you, I forgot to parenthesize that. Is there blackstrap-or-equivalent treacle?

[cheesepuppet.livejournal.com]

Can't wait to try it!