"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Ginger Cookies Recipe

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

Contributor:  
Contributor:  
Dovie Jarnagin
Added: Tuesday, December 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. plus 3 tbsp. sugar, divided
1/4 c. plus 2 tbsp stick margarine, softened
1/4 c. molasses
1 large egg
2 c. all-purpose flour
2 tsp. baking soda
1 tsp ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground mace
cooking spray

Directions:
Directions:
Preheat oven to 350. Beat 2/3 c. sugar and margarine at medium speed of a mixer until well-blended. Add molasses and egg; beat well. Combine flour, baking soda, ginger, cinnamon, and mace; gradually add to sugar mixture. Stir until well-blended. Divide in half. Wrap each portion in plastic wrap; freeze for 30 minutes. Shape each portion of dough into 26 (1-inch) balls; roll in 3 tbsp sugar. Place, 2 inches apart, on baking sheets coated with cooking spray. Bake at 350 for 12 minutes or until lightly browned. Remove from sheets; let cool on wire racks. Store in an airtight container.

Number Of Servings:
Number Of Servings:
52

 

 

 

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