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Black Dog Ginger Cookies Recipe

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This recipe for Black Dog Ginger Cookies is from St. Mary's Church, 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 c. coarsely chopped fresh ginger
1½ c. canola oil, divided
3 c. granulated sugar, plus 1 c. for rolling dropped cookie dough
¾ c. molasses
3 eggs
1½ tsp. salt
1 T. cinnamon
5¼ tsp. baking soda
¾ tsp. ground cloves
7 c. pastry flour
Directions:
Directions:
Preheat oven to 350º. Mix the chopped ginger with ½ c. of the oil in a food processor until well-minced. Strain the minced ginger/oil mixture, reserving the liquid.

In a large mixing bowl blend 3 c. of the sugar, molasses, and eggs. Add the reserved liquid plus the remaining cup of oil and blend until smooth.

In a separate bowl mix together the salt, cinnamon, baking soda, cloves, and flour. Add the dry mix to the wet mix and blend well.

Either line your cookie sheets with parchment paper, or grease with butter. Scoop the cookie dough by teaspoonfuls and roll in the reserved cup of granulated sugar. Place on prepared cookie sheets and bake for 8-12 minutes, just until the tops crack and the cookies are flat.

Cool completely on wire racks.

From The Black Dog Bakery
Number Of Servings:
Number Of Servings:
About 8 dozen cookies

 

 

 

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