Friday, December 28, 2007

BIG SOFT GINGER COOKIES

I made these and gave them out with my holiday goody bags. I think the recipe might need adjusting for altitude because mine turned out flat, but they were a BIG hit that way! I loved the way they stacked perfectly in cello bags with a ribbon. SO good and just the right amount of "ginger" taste. Try 'Em!


2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt 3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar* I mixed 1/4 cup red & green colored sugar with the white to make them more festive! *

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

~ recipe from Jaime Mitchell ~

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