| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
36 |
Cookies |
INGREDIENTS
| 1 |
c |
Dark molasses |
| 1/2 |
c |
Light brown sugar, packed |
| 1/2 |
c |
Sugar |
| 4 |
ts |
Ground ginger |
| 4 |
ts |
Ground cinnamon |
| 3/4 |
tb |
Baking soda |
| 1/2 |
lb |
Unsalted butter, room temp |
| 2 |
|
Eggs, beaten |
| 6 |
c |
Sifted all-purpose flour |
INSTRUCTIONS
In a double boiler, place the molasses, sugars, ginger, and cinnamon. Blend
over medium heat until the sugar has melted, and then add the baking soda.
Stir. Remove from the heat when the mixtue bubbles up.
In a large mixing bowl, place the butter and the hot molasses mixture and
stir well. Let mixture cool to 90F and then add the eggs. Gradually add the
flour, 1 cup at a time, while continuing to beat.
Preheat the oven to 325F and line baking sheets with parchment paper. Shape
the dough into a rectangle, place on a well floured board, and roll until
1/4-inch thick. Cut into shapes with cookie cutters, place on baking
sheets, and bake for 15-20 minutes (or until firm to the touch). Cool on
racks and serve.
Optional: You can coat with the following icing if you wish. Blend 1 cup
powdered sugar, 1/4 tsp lemon juice and one egg white. Blend until
consistency of heavy cream. Coat tops of cookies with this icing.
* Recipe contributed by Pat Shroeber of Troy, NY. Thanks for the recipe
Pat!
Posted to The Gourmet Connection Recipe Page Newsletter 22 Dec 96
From: Gourmet Connection <capco@norwich.net>
Date: Sun, 22 Dec 1996 12:25:07 +0500
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