Molasses Ginger Cookies
 
The cookie has no butter but is crisp, gingery and dark from 
molasses. For a different twist, add the zest of an orange. 
 
1 cup  dark unsulphured molasses
1/2 cup  packed dark brown sugar
1 tsp  cider vinegar or balsamic vinegar
1 large  egg
2-1/3 cup  all purpose flour
2 tsp  baking soda
1-1/2 tsp  ground ginger, or 1 heaping tsp. finely grated fresh
  ginger
1/2 tsp  salt
 
Butter 2 or 3 baking sheets, set aside. 
In a bowl, add molasses, sugar, vinegar and egg. Mix well with 
a fork or spoon. 
Sift in the flour, baking soda, ginger and salt. Stir until 
blended. Spoon the batter by rounded teaspoonfuls onto the 
prepared baking sheets, spacing them about 1 1/2 inches apart. 
Bake in preheated 350-degree oven until the edges are golden 
but the cookies are still soft, about 9 to 10 minutes. 
Cool a minute or two on the baking sheets. Remove from baking 
sheet with a large metal spatula and transfer to a wire rack and 
let cool completely. They will crisp as they cool. Store in an 
airtight container. Marcie Rothman The $5 Chef 
 
Linda/Tennessee 
 
 
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(ID: 81339) Mirror: rec.food.recipes: Mon, Jul 1, 2002


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