Recipe of the Week
December 18th – December 22nd, 2006
Happy Holidays!
Ginger Cookies
Serves 8; 2 cookies per serving
2 cups all-purpose flour
1 ½ tsp baking soda
1 tsp ground ginger
1 tsp ground cloves
1 tsp cinnamon
½ cup stick margarine, softened
¼ cup firmly packed light brown sugar
1 egg
2 Tbsp molasses
4 tsp granulated sugar for dipping
In a medium bowl, whisk flour, baking soda, ginger, cloves, and cinnamon. Set aside. In a large bowl, with an electric mixer, beat the margarine, until smooth. Add the sugars, egg, and molasses. Beat until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. The mixture will be stiff.
Refrigerate the dough until thoroughly chilled, at least 30 minutes and up to one day. When you are ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Measure the sugar onto a small plate. Roll the dough into 1-inch balls; place the balls 2 inches apart on the prepared baking sheet.
Dip the bottom of a small juice glass into the sugar and flatten the balls gently to about ¼ inch thickness, dipping the glass into the sugar before flattening each cookie (only a little sugar is needed). Bake until firm, about 7-10 minutes. With a spatula, gently remove the cookies; cool thoroughly on a rack.
2 cups all-purpose flour
1 ½ tsp baking soda
1 tsp ground ginger
1 tsp ground cloves
1 tsp cinnamon
½ cup stick margarine, softened
¼ cup firmly packed light brown sugar
1 egg
2 Tbsp molasses
4 tsp granulated sugar for dipping
In a medium bowl, whisk flour, baking soda, ginger, cloves, and cinnamon. Set aside. In a large bowl, with an electric mixer, beat the margarine, until smooth. Add the sugars, egg, and molasses. Beat until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. The mixture will be stiff.
Refrigerate the dough until thoroughly chilled, at least 30 minutes and up to one day. When you are ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Measure the sugar onto a small plate. Roll the dough into 1-inch balls; place the balls 2 inches apart on the prepared baking sheet.
Dip the bottom of a small juice glass into the sugar and flatten the balls gently to about ¼ inch thickness, dipping the glass into the sugar before flattening each cookie (only a little sugar is needed). Bake until firm, about 7-10 minutes. With a spatula, gently remove the cookies; cool thoroughly on a rack.
Nutrition Facts Per Serving
Calories: 296
Protein: 4 g
Carbohydrates: 42 g
Fiber: 1 g
Total fat: 12 g
Saturated Fat: 2 g
Cholesterol: 27 mg
Sodium: 382 mg
Calories: 296
Protein: 4 g
Carbohydrates: 42 g
Fiber: 1 g
Total fat: 12 g
Saturated Fat: 2 g
Cholesterol: 27 mg
Sodium: 382 mg
Brought to you by: Gretchen
Austin, MSRD