Title: Ginger Molasses Cookies
Categories: Cookie
Yield: 30 Servings

2	c	All-purpose flour
2	ts	Baking soda
2	ts	Ground ginger
1 1/2	ts	Ground cinnamon
1	ts	Ground cloves
1	ts	Salt
1/2	c	Vegetable shortening
1/4	c	Unsalted butter -- at room
		Temperature
1	c	Firmly packed dark brown
		Sugar
1		Egg
1/4	c	Dark molasses
2	ts	Grated orange zest
		Granulated sugar

Sift together flour, baking soda, ginger, cinnamon, cloves and salt into a bowl; set aside. Combine shortening, butter and brown sugar in a large bowl. Beat on high speed until fluffy. Add egg, molasses and orange zest; beat until blended. Reduce speed to low, add flour mixture and mix until just incorporated. Cover and refrigerate for 1 hour or as long as overnight. Preheat oven to 350~. Lightly butter baking sheets. Using wet hands, form dough into 1-1/4-inch balls, then roll in granulated sugar to coat evenly. Arrange on prepared baking sheets 2 inches apart. Bake until pale golden and cracked on top but still soft, about 12 minutes. Let cool for 1 minute. Gently transfer to wire racks to cool completely. Store in airtight container at room temperature for up to 1 week. Makes about 2-1/2 dozen.

Typed for you by Marjorie Scofield 4/3/96

Recipe By : Williams-Sonoma Kitchen Library - Cookies & Biscotti

From: Marjorie Scofield Date: 04-10-96 (20:10) Occ Bbs (82) Recipes

previous

next