| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookie |
24 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
c |
Dark brown sugar |
| 2 |
tb |
Ground ginger |
| 1 |
ts |
Baking soda |
| 1 |
c |
Soft butter |
INSTRUCTIONS
From: bz2v@poe.acc.virginia.edu (Boyd Zenner)
Date: 30 Oct 1994 20:52:59 -0500
Preheat the oven to 350 degrees; get out two 8 " round cake pans. Stir the
dry ingredients together and knead in the butter thoroughly. Divide the
dough in half and press each half into one of the cake tins. Prick well and
score into narrow wedges with a knife (don't cut completely through). Bake
40-45 minutes until lightly browned around the edges. Let cool in the pan
briefly; then remove to wire racks. Separate the wedges and store
air-tight. (from Marion Cunningham's _Breakfast Book_)
Finely chopped candied ginger (about 1/2 c.) can be incorporated into the
dough in either of these recipes.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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