"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Triple-Ginger Cookies Recipe

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This recipe for Triple-Ginger Cookies, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Iris Womack
Added: Thursday, December 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
3/4 cup butter, softened
1/4 cup chopped crystallized ginger
1/3 cup molasses
1 egg
2 1/3 cup plain flour
1 Tbsp grated ginger root
2 tsp baking soda
1 tsp ground ginger
1/4 tsp salt
Sugar

Directions:
Directions:
Heat oven to 375. Mix 1 cup sugar, butter, crystallized ginger, molasses and egg in large bowl. Stir in all remaining ingredients except sugar. Shape dough into 1 in. balls; roll in sugar. Place about 2 in. apart on ungreased cookie sheet. Flatten slightly. Bake 5-7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes

 

 

 

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