| previous | next |
Title: Brown Sugar Spice Cookies
Categories: Cookie
Yield: 1 Servings
| 1 1/3 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/4 | c | Sunflower or corn oil |
| Margarine, softened | ||
| 1/4 | c | Packed dark brown sugar |
| 3/4 | ts | Ground cinnamon |
| 3/4 | ts | Ground ginger |
| 1 | ts | Pure vanilla extract |
| 1 | Egg | |
| 1 | tb | Sliced almonds, approx. |
| 1 | oz | Semi-sweet chocolate |
Preheat oven to 350. Onto a piece of waxed paper, sift flour and baking powder.
In a large mixing bowl beat margarine, sugar, cinnamon, ginger and vanilla until blended. Beat in egg. Turn mixer to low speed and gradually add flour mixture.
Shape dough into about 32 1-inch balls. Arrange 1 inch apart, on lightly greased baking sheet. With wet fork, flatten to about 3/8 inch thick. Press a sliced almond sideways into the center of each cookie.
Bake 12 minutes. Remove to rack to cool.
Place chocolate in zip-top plastic sandwich bag; seal bag. Place in boiling water until chocolate melts. Snip a tiny hole in corner of bag and drizzle chocolate over cookies. Freeze five minutes or until chocolate is firm.
About 32 cookies.
Posted by Nancy Vaine By "Carey W. Starzinger" previous next