3/4 cup butter or oleo
1-1/4 cup sugar (divided)
1 egg
1/4 cup light molasses
2 cups flour
1 tbsp ground ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
in large bowl beat butter and i cup of sugar until light and fluffy. Beat in egg and molasses. Stir together flour, ginger, soda, cinnamon and salt. Stir into butter mixture. If necessary chill briefly until easy to handle. Shape into 1 inch balls; roll in the remaining 1/4 cup sugar to coat. Place balls 2-1/2 inches apart on ungreased baking sheets. Bake on rack in center of preheated 350 degrees oven 11 to 13 minutes or until evenly browned. Immediately remove to rack to cool and crisp. Makes about 72. The shorter baking time gives a semi crisp cookie, the longer a crisper cookie.
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