| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Cookies |
30 |
Servings |
INGREDIENTS
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Butter or margarine — |
|
|
Softened |
| 1/2 |
c |
Molasses |
| 1 |
|
Jar crystallized ginger — |
|
|
Chopped |
| 2 2/3 |
|
Ounces, about 1/2 cup |
| 1 |
|
Egg |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Pecans — chopped |
INSTRUCTIONS
Preheat oven to 375 degrees. Mix the sugar, margarine, molasses,
crystallized ginger and egg in a large bowl. Stir in the flour, ground
ginger, baking soda and salt. Stir in the pecans. Drop the dough by
rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Press a pecan half in the center of each cookie, if desired. Bake for 12 to
14 minutes, or until almost no indentation remains when touched in the
center. Immediately remove from the cookie sheets. Cool on wire racks.
Makes 2 1/2 to 3 dozen.
Recipe By : Gold Medal, Harvest Cooking & Baking
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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