Ginger Crinkles Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 3 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cloves | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Shortening | 3/4 Cup (16 tbs) | |
| 1/4 cup light molasses | ||
| 1 egg, slightly beaten | ||
Directions
Preheat oven to 350F.
Sift flour with baking soda, salt, cloves, cinna- mon, and ginger; set aside.
In large bowl of electric mixer, at medium speed, gradually add 1 cup sugar to shortening, creaming until very light and fluffy—about 5 min- utes.
Blend in molasses and egg.
At low speed, beat in flour mixture just until well combined, scraping down side of bowl with rubber scraper.
Refrigerate 1 hour.
Shape dough into 1-inch balls; roll in remaining 1/3 cup sugar.
Place, 2 inches apart, on ungreased cookie sheets.
Bake 8 to 10 minutes (no longer), until golden brown.
Let stand 1 minute before removing to wire rack to cool.
Makes about 4 dozen
Sift flour with baking soda, salt, cloves, cinna- mon, and ginger; set aside.
In large bowl of electric mixer, at medium speed, gradually add 1 cup sugar to shortening, creaming until very light and fluffy—about 5 min- utes.
Blend in molasses and egg.
At low speed, beat in flour mixture just until well combined, scraping down side of bowl with rubber scraper.
Refrigerate 1 hour.
Shape dough into 1-inch balls; roll in remaining 1/3 cup sugar.
Place, 2 inches apart, on ungreased cookie sheets.
Bake 8 to 10 minutes (no longer), until golden brown.
Let stand 1 minute before removing to wire rack to cool.
Makes about 4 dozen
Chef
