Friday, December 10, 2010


4½ cups all-purpose flour
4 tsp ground ginger
2 tsp baking soda
1½ tsp ground cinnamon (Vietnamese is best)
1 tsp ground cloves
¼ tsp salt
1 tsp cardamom
1½ cups shortening (do not use butter!)
2 cups granulated sugar
2 eggs
½ cup light molasses
¾ cup coarse sugar...or granulated sugar

Stir together the flour, ginger, soda, cinnamon, cloves, cardamom, and salt. In a large mixing bowl beat shortening until softened. Add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour mixture in with a wooden spoon. Using a ¼-cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet about 2½ inches apart. Bake in a 350F oven for 12 to 14 minutes or until cookies are light brown and puffed. Do not over bake or cookies will not be chewy. Let stand for2 minutes then transfer to cooling rack. Makes 25 four-inch cookies.

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