Difference between revisions of "Crystallized Ginger Cookies"
RealRecipes (talk | contribs) m (Text replace - "Category:Iraqi Recipes" to "Category:Iraqi cuisine") |
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[[Category:Dark molasses Recipes]] | [[Category:Dark molasses Recipes]] | ||
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[[Category:Iraqi cuisine]] | [[Category:Iraqi cuisine]] | ||
[[Category:Maple syrup Recipes]] | [[Category:Maple syrup Recipes]] | ||
Revision as of 15:38, 8 May 2012
Description
Ingredients
- 11 tablespoons unsalted butter, room temperature
- 1 tablespoon sesame oil
- 1/4 cup Dark molasses
- 1 cup granulated sugar
- 1 large egg
- 2 cups flour
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 1/2 ounces candied ginger, coarsely chopped (about 1/2 cup)
Directions
- Preheat oven to 375°.
- cream butter& sesame oil with molasses Sugar and egg.
- Sift together dry ingredients (except candied ginger) and add to creamed mixture.
- Blend well.
- Fold in candied ginger.
- Chill for one hour.
- Form into 1-inch balls, roll in granulated sugar.
- Put cookies about 2 inches apart from each other on a greased baking sheet (or one you have lined with parchment paper).
- Bake 8–10 minutes.
