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Three-Ginger Cookies Recipe

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This recipe for Three-Ginger Cookies, by , is from The Furey Family Cookbook, Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bridie
Added: Tuesday, November 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup (1.5 sticks) unsalted butter, room temperature
1 cup packed dark brown sugar
1/4 cup molasses
1 egg
2.25 cups unbleached all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1.5 tablespoons finely chopped fresh ginger root
1/2 cup finely chopped crystallized ginger

Directions:
Directions:
1. Cream the butter and brown sugar in a large mixer bowl. Beat in the molasses and then the egg.
2. Sift the flour, ground ginger, baking soda, and salt together. Stir into the butter mixture with a wooden spoon until blended. Add the fresh and crystallized gingers and stir until well mixed.
3. Refrigerate the dough covered at least 2 hours or overnight.
4. Preheat oven to 350F. Grease cookie sheets.
5. Shape the dough into 1-inch balls and place about 2 inches apart on the cookie sheets. Bake until browned, 10 minutes.
6. Remove to wire racks to cool completely.

Number Of Servings:
Number Of Servings:
3.5 to 4 dozen cookies
Personal Notes:
Personal Notes:
These cookies are super easy and taste terrific. Best warmed up!

 

 

 

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