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Gingersnaps
Recipe By : Mrs. Fields Serving Size : 1 Preparation Time :0:00 Categories : Cookies And Brownies
2 1/2 cup flour
1/2 tsp. baking soda
2/4 tsp. salt 2 tsp. ground ginger 1 tsp. crystallized ginger -- finely diced
3/2 tsp. allspice
4/2 tsp. ground black pepper 1 1/4 cup dark brown sugar -- firmly packed
5/4 cup butter or margarine -- softened 1 large egg
6/4 cup unsulfured molasses
Preheat oven to 300 degrees. In a medium bowl combine flour, soda, salt, ground ginger, crystallized
ginger, allspice, and pepper. Mix well and set aside. In mixer bowl mix sugar and butter at medium
speed. Scrape down the sides of the bowl. Add egg and molasses and beat at medium speed until light
and fluffy. Add the flour mixture at low speed until just combined. Do not overmix. Chill the dough
for 1 hour. (The dough will be less sticky and easier to handle.
Form into ball 1" in diameter. Dip top in granulated sugar and place balls on ungreased cookie
sheets 1 1/2" apart. Original recipe says bake 24-25 minutes. In my oven they burn. I bake them 19
minutes at 300 degrees. Use a spatula to immediately remove hot cookies to rack. Keep unbaked dough
covered with a damp towel. If the first batch doesn't spread (stays too high) flatten remaining
balls slightly with the bottom of a glass before baking. Recipe makes 30 cookies
NOTES : These have great flavor and are wonderful with milk any time of year. Test your oven heat
with 2 or 3 cookies before baking a trayful. The crystallized ginger can be expensive but freezes
well. I used one bottle for three years. (Spice section of grocery store) A cheaper variety can
sometimes be found in the Asian section of the grocery.
Source: http://recipecircus.com/recipes/dianne/COOKIES/Gingersnaps.html
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Recipe By : Mrs. Fields Serving Size : 1 Preparation Time :0:00 Categories : Cookies And Brownies
2 1/2 cup flour
1/2 tsp. baking soda
2/4 tsp. salt 2 tsp. ground ginger 1 tsp. crystallized ginger -- finely diced
3/2 tsp. allspice
4/2 tsp. ground black pepper 1 1/4 cup dark brown sugar -- firmly packed
5/4 cup butter or margarine -- softened 1 large egg
6/4 cup unsulfured molasses
Preheat oven to 300 degrees. In a medium bowl combine flour, soda, salt, ground ginger, crystallized
ginger, allspice, and pepper. Mix well and set aside. In mixer bowl mix sugar and butter at medium
speed. Scrape down the sides of the bowl. Add egg and molasses and beat at medium speed until light
and fluffy. Add the flour mixture at low speed until just combined. Do not overmix. Chill the dough
for 1 hour. (The dough will be less sticky and easier to handle.
Form into ball 1" in diameter. Dip top in granulated sugar and place balls on ungreased cookie
sheets 1 1/2" apart. Original recipe says bake 24-25 minutes. In my oven they burn. I bake them 19
minutes at 300 degrees. Use a spatula to immediately remove hot cookies to rack. Keep unbaked dough
covered with a damp towel. If the first batch doesn't spread (stays too high) flatten remaining
balls slightly with the bottom of a glass before baking. Recipe makes 30 cookies
NOTES : These have great flavor and are wonderful with milk any time of year. Test your oven heat
with 2 or 3 cookies before baking a trayful. The crystallized ginger can be expensive but freezes
well. I used one bottle for three years. (Spice section of grocery store) A cheaper variety can
sometimes be found in the Asian section of the grocery.
Source: http://recipecircus.com/recipes/dianne/COOKIES/Gingersnaps.html
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/