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Monday, December 10, 2007

cookie # 8

My new favorite...seriously. If you make any of the recipes I've posted so far and you like gingerbread take it from me...try these. Note: I think they taste even better the next day when kept in a air tight baggie or container. They remind me of Snickerdoodles, but taste like Christmas. YUM!

Big Soft Ginger Cookies
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt 3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

3 comments:

[BrookeO] said...

Hold on a second let me wipe the drool from my mouth....Yum-o!

Nelson News said...

Thank you, thank you, thank you! I have gotten into the baking mood the last couple of days and I am so excited to try all your new recipes! I bet your house smells great all the time!

brieanne. said...

are these very strong? i love ginger cookies but my husband not so much. he likes the gingerbread waffles though, so if these are similar I will be making them ASAP!