| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 1/2 |
ts |
Ginger |
| 1 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Cloves |
| 1/4 |
ts |
Cardamom |
| 1/2 |
c |
Sweet butter |
| 3/4 |
c |
Sugar |
| 1 |
|
Egg |
| 3/4 |
c |
Molasses |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Grated orange rind |
INSTRUCTIONS
This gingery cookie is crisp and has a hint of orange flavor. It is ideal
for gingerbread people or holiday cookie shapes.
In a large bowl, sift together flour, baking soda and spices. In a medium
bowl, cream butter and sugar together, then add egg, molasses, salt and
orange rind. Mix well. Stir into dry ingredients. Form dough into a ball
shape. Wrap in plastic wrap and chill overnight.
Preheat oven to 375°. Roll out to 1/4-inch thick on floured surface. Cut
into desired shapes. Place shapes unto ungreased cookie sheets and bake at
375° for 8-10 minutes until lightly browned around edges. Transfer to wire
racks to cool.
Note: Dough will keep up to one week, refrigerated. Cookies can be stored
up to 3 weeks in cookie tins.
Variation: Decorate cookies with raisins, colored sugar, silver dots, etc.
before cooking. Or ice them after they have cooled.
Yield: 3 1/2 dozen. Amanda Cushman, freelance recipe developer and food
writer, New York, NY
Randy Shearer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Moses was called \”God’s friend\”. Are you?”