| 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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