| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 48 | Servings | ||
INGREDIENTS
| 1 | c | Unsalted Butter; At Room Temperature |
| 1 | c | Light Brown Sugar; Packed |
| 1 | lg | Egg Yolk |
| 1 | ts | Vanilla Extract |
| 1/2 | c | Crystallized Ginger; Finely Chopped |
| 1/4 | ts | Ground Ginger |
| 1/4 | ts | Ground Nutmeg |
| 1 1/2 | c | All-Purpose Flour |
| 1 | ts | Baking Powder |
| 5 1/2 | ts | Salt |
INSTRUCTIONS
Cream the butter and brown sugar together with a an electric mixer until light and fluffy. Beat in the egg yolk, vanilla, crystallized ginger and ground cinnamon and nutmeg. In a separate bowl, sift flour, baking powder and salt together and stir into butter mixture well combined. Drop the batter in teaspoon size quantities three inches apart onto a ungreased cookie sheets and bake in the center of a preheated 350 oven. for 10-12 minutes or until crisps are lightly golden. Let crisps cool briefly on sheets and then carefully transfer with a metal spatula to racks and let them cool completely. Store up to 3 days at room temperature or one month in the freezer Recipe by: Cooking Right CR 9697 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on May 01, 1998
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