| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Cookies, Desserts | 52 | Servings | |
INGREDIENTS
| 6 | tb | Margarine, softened |
| 2/3 | c | Sugar |
| 1/4 | c | Molasses |
| 1 | Egg | |
| 2 | c | All-purpose flour |
| 2 | ts | Baking soda |
| 1 | ts | Ground ginger |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground mace |
| 3 | tb | Sugar |
| Vegetable cooking spray |
INSTRUCTIONS
Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well. Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes. Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 deg for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks. Yield: 52 cookies (serving size: 1 cookie). Serving Ideas : Store in an airtight container. NOTES : These gingersnap-style cookies from Elizabeth Graubard, of Palm Harbor, Florida, received rave reviews from our staff. Recipe by: Cooking Light, Mar/Apr 1993, page 104 Posted to Digest eat-lf.v097.n085 by louiseh@juno.com on Mar 29, 1997
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