There’s a recipe index under the food tab above if you’re ever looking for a recipe I’ve already blogged.
Every Monday, I plan on trying a new recipe. If it goes well, that’s what I’ll be posting on Tasty Tuesday. If not, I’ll post a tried and true (i.e. something I don’t have to think about too hard) ;)
This week is going to be pretty low key as far as cooking goes. So, I thought I’d post my favorite molasses cookie recipe. It’s heavy on the ginger, and the cookies are nice and crunchy, mmm. I think this originally came from a cookie cookbook I had growing up, but I can’t remember which one, sorry.
- 2 Cups sifted all-purpose flour
- 1 tablespoons powdered ginger
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 12 tablespoons (1 1/2 stick) butter
- 1 cup sugar
- 1 large egg
- ¼ cup molasses
- Sugar, for rolling
- Heat the oven to 350 degrees. Lightly grease 2 baking sheets.
- Sift eh flour, ginger, baking soda, cinnamon and salt together twice.
- Combine the butter or shortening with the sugar in a large bowl and beat until the mixture is soft and light.
- Beat in the egg and the molasses.
- Add the sifted dry ingredients to the butter mixture, a third at a time, mixing well until a smooth dough has formed.
- Lightly flour your hands. Break off pieces of the dough and shape them into 1-inch balls. Roll each ball in sugar and set them on the baking sheets about 2 inches apart.
- Bake the cookies for 15 minutes, until lightly browned. Cool on wire racks. Repeat the procedure with the remaining dough
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