Friday, May 8, 2015

Recpe #73: My Own Ginger Snaps...Fantastic & Low Fat to Boot!

I don't make these cookies that often...why?  You should know the answer to that..because I'm a chocolate person.  But, every once in awhile, I feel like something 180 from chocolate, and this is the cookie.  Even though it represents fall, this cookie is great any time of year, and especially crumbled over some vanilla ice cream.  They're great, so please try them.  Just fyi, for this particular recipe, I used my sparkling sugar for a bigger sugar crunch.

1/2 stick butter, softened                                     2/3 cup plus 3 tbsp sugar, divided
1/4 cup molasses                                                    1 egg
2 cups flour                                                             1 1/2 tsp baking soda
1 1/2 tsp ground ginger                                        2 tsp ground cinnamon
1/8 tsp ground clove                                             1/2 tsp salt

Cream butter and 2/3 cup sugar, beating at medium speed with a mixer until light and fluffy. Add molasses and egg and beat well.  Combine flour with baking soda, ginger, cinnamon, clove and salt.  Gradually add to creamed mixture until well blended.  Put dough on a piece of plastic wrap, cover loosely, flatten somewhat with the palm of your hand, and freeze for about 30 minutes.  Take out of freezer, and roll into about 1 1/2" balls, and roll in remaining sugar.  Place 2" apart on cookie sheet lined with parchment paper.  Bake at 350 for 10-12 minutes, erring on the lesser amount of time, just until lightly browned.  Remove from sheet ad cool on wire rack.  The middle should be soft to the touch, even after the cookie has cooled.  Bon appetit!

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