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Ginger Snaps
6 tablespoons margarine, softened
2/3 cup plus 3 tablespoons sugar, divided
1/3 cup molasses
1 teaspoon freshly
grated lemon zest
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly
grated nutmeg
Vegetable cooking spray
Cream margarine. Gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses, lemon zest and egg; beat well.
Combine flour, baking soda, ginger, cinnamon and nutmeg, and gradually add to creamed mixture, stirring until well blended. Divide dough in half, and wrap each portion in plastic wrap. Freeze for 30 minutes.
Preheat oven to 350F.
Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake for 12 minutes or until lightly browned. Remove from sheets and cool on wire racks.
Store in an airtight container.
Yield: 52 cookies
Serving size: 1 cookie. (Yeah, sure.)
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