Tuesday, December 20, 2016

#3932 - Soft Ginger Christmas Cookies

(by Shirley McNevich)

2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 cup softened Parkay margarine
1 egg
1 TBSP water
1/4 cup Brer Rabbit baking molasses (green label)
1 cup white sugar + 2 TBSP white sugar + extra white sugar for sprinkling

Into a bowl sift the flour, ginger, baking soda, cinnamon, ground cloves, and salt--set aside. In a mixer add Parkay and 1 cup white sugar--beat. Add egg--beat. Add the water and baking molasses--beat. Slowly add dry ingredients--beat (if batter gets too stiff for the mixer, remove bowl from mixer and stir with a wooden spoon). Place the 2 TBSP white sugar into a small bowl. Shape the dough into walnut sized balls and roll each of them into the bowl of white sugar, then place them 2" apart on greased cookie sheets. Spray Pam on the bottom of a drinking glass and flatten each dough ball. Sprinkle a little white sugar over the top of each cookie. Bake at 350 degrees 8-10 minutes. Cool for a few minutes before removing them from the cookie sheet, then transfer them to paper towels to cool.