| 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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