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Black Dog Ginger Cookies Recipe

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This recipe for Black Dog Ginger Cookies is from The Curtin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ cup coarsely chopped fresh ginger
1½ cups canola oil
3 cups granulated sugar, plus 1 cup for rolling dropped cookie dough
¾ cup molasses
3 eggs
1½ teaspoons salt
1 tablespoon cinnamon
5¼ teaspoons baking soda
¾ teaspoon ground cloves
7 cups pastry flour

Directions:
Directions:
1.Preheat oven to 350°F.
2.Mix the fresh ginger with one-half cup of the oil in a food processor until well-minced.
3.In a large mixing bowl blend 3 cups of the sugar, molasses and eggs.
4.Strain the minced ginger/oil mixture, reserving the liquid. Add this liquid, plus the remaining cup of oil to the egg mixture and blend until smooth.
5.In a separate bowl mix together the salt, cinnamon, baking soda, cloves, and flour.
6.Add the dry mix to the wet mix and blend well.
7.Either line your cookie sheets with parchment paper, or grease with butter.
8.Scoop the cookie dough by teaspoonfuls and roll in the reserved cup of granulated sugar.
9.Place on prepared cookie sheets and bake for about eight to twelve minutes, just until the tops crack and the cookies are flat.
10. Cool completely on wire racks. Enjoy!

Number Of Servings:
Number Of Servings:
5/6 dozen
Preparation Time:
Preparation Time:
Approx. 2 hours
Personal Notes:
Personal Notes:
Fabulous ginger cookie recipe that has become a staple in the Curtin Clan.

 

 

 

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