Cookie
recipe:
Molasses-Ginger
Cookies
from Julie Rosso & Sheila Lukins,
The Silver Palate Cookbook (1979), with additional ginger and crystalized ginger
- 12 Tablespoons butter ( 1 1/2 sticks)
- 1 3/4 cups flour
- 1/2 tsp cloves
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp soda
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- 1/2 cup chopped crystalized ginger
Preheat oven to 350º. Melt the butter, pour it into your mixing
bowl and let it cool slightly. While you're waiting for it to cool, line
cookie sheets with aluminum foil (or baking
parchment). Combine the flour, cloves,
ginger, cinnamon,
salt, and baking soda in a second bowl, and either sift them or mix
them together with a whisk or a fork. Add the sugar and molasses
to the bowl with the cooled melted butter, and mix to blend. Beat the egg lightly, and stir it into the butter-molasses-sugar mixture. Stir
in the flour mixture. Stir in the crystalized ginger. Drop from a tablespoon onto the
foil lined cookie sheets, leaving 3 inches between
cookies (about 10 cookies per sheet). Bake for 10 minutes. Let cool before removing
cookies from foil. (If you need to reuse the cookie sheet, slide the foil with cookies off the sheet and use another piece of foil to re-line.) This should make somewhere in the neighborhood of two dozen cookies, depending on how large you make them.