So I lied again.... I do not have pictures... SORRY! but I SWEAR by the end of this week I will bombard you with tons of dazzling pictures. Pinkie promise.
But here is a recipe I made today, and have made much in the past with great results.
Soft Ginger Cookies
INGREDIENTS
4-1/2 cups flour
1 tablespoon ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1-1/2 cups butter softened
2 cups white sugar
2 egg
2 tablespoons water
1/2 cup molasses
DIRECTIONS
1. Preheat oven to 350 degrees F
2. In a large bowl, cream together the butter and 1 cup sugar. Beat in the egg, then stir in the water and molasses.
3. Add flour, spices, salt, and baking soda
4. Shape dough into balls and roll them in sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
5. 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.
Ease of execution: 10/10
Taste: 12/10 (they are that good)
Health: 4/10
But here is a recipe I made today, and have made much in the past with great results.
Soft Ginger Cookies
INGREDIENTS
4-1/2 cups flour
1 tablespoon ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1-1/2 cups butter softened
2 cups white sugar
2 egg
2 tablespoons water
1/2 cup molasses
DIRECTIONS
1. Preheat oven to 350 degrees F
2. In a large bowl, cream together the butter and 1 cup sugar. Beat in the egg, then stir in the water and molasses.
3. Add flour, spices, salt, and baking soda
4. Shape dough into balls and roll them in sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
5. 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.
Ease of execution: 10/10
Taste: 12/10 (they are that good)
Health: 4/10
No comments:
Post a Comment