Fay Butler Fab/Metal Shaping

Cooking with Phyllis

gingersnapsGingersnaps

For crunchy cookies, overbake slightly; for more tender ones, underbake by a minute or two.
Preheat oven to 350 degrees
Grease or line two cookie sheets

Whisk together:

  • 1 cup flour
  • tsp. baking powder
  • tsp. baking soda
  • Pinch of salt
  • 2 tsp. ginger
  • 1 tsp. cinnamon
  • 1/8 tsp. ground cloves

Beat in a large bowl until very fluffy:

  • 6 tblsps. ( stick) softened butter
  • cup sugar

Add and beat until well combined:

  • 1 large egg
  • cup dark molasses

Stir in the flour mixture until blended. Form the dough into ¾ inch balls and arrange about 1½  inches apart on the cookie sheets. I cut pieces of candied ginger into small strips and put two on each cookie before baking them. The cookies will flatten and develop a crinkled surface as they bake. Bake for 10-12 minutes. Let stand briefly, then remove to a rack to cool.

Apple Pie Pumpkin Pie Raspberry Sugar Cookie Muffins Sugar Cookies Spinach Pear Salad Trish’s Sweet & Sour Chicken
Blueberry Cinnamon Cake Chocolate Chip Cookies Peanut Butter Choc. Chip Cookies Macaroni & Cheese Rhubarb Pie Cream Sauce with Ham and Pea Pasta
Ginger Bread Cookies Napa/Savoy Cabbage Noodle Salad Cinnamon Rolls Golden Glory Knots Almond Christmas Balls Chocolate Raspberry Thumbprints
Vanilla Sheet Cookies Currant Tarts Toffee Bars Gingersnaps Brown Bread Boston Baked Beans
Fresh Berry Pie Granola Portugese Kale Soup Italian Zucchini Pie Cashew Burgers Cauliflower
Patties

 

 

©2005-2016 Fay Butler