Fay Butler Fab/Metal Shaping

Cooking with Phyllis


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.

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