Cheery ginger crackles
Source of Recipe
First published in Chatelaine's 01/1995 issue
List of Ingredients
1/2 cup ( 125 mL ) shortening or unsalted butter, at room temperature
1/2 cup ( 125 mL) granulated sugar
1 egg
1/2 cup ( 125 mL) molasses
2 cups ( 500 mL) all-purpose flour
1 tsp ( 5 mL) baking soda
1/4 tsp ( 1 mL) salt
2 tsp ( 10 mL) ground ginger
1 tsp ( 5 mL) cinnamon
1 tsp ( 5 mL) ground cloves (optional)
coating of granulated sugar
(optional) glac� cherries
Recipe
1. Preheat oven to 325F (160C). Lightly grease baking sheets. Place shortening and sugar in a mixing bowl. Beat until creamy. Beat in egg and molasses. In another bowl, use a fork to stir flour with baking soda, salt and spices. Gradually stir into shortening mixture just until smooth. Do not overmix.
2. Form tablespoonfuls of dough into 1-inch (2.5-cm) balls. Roll in sugar and place 2 inches (5 cm) apart on greased baking sheets. Do not press down. (For glac� cherry centres, see below.) Bake in centre of preheated oven until lightly browned and tops are cracked, from 15 to 18 minutes. Cool on a rack. Store in an airtight container in a cool dry place for up to 2 weeks or freeze for longer storage.
Nutrients per cookie
.7 g protein , 2.2 g fat , 8.4 g carbohydrates , .4 mg iron , 8 mg calcium , 56 calories
Glac� cherry centres
Glac� cherry centres
After balls of dough have been placed on cookie sheets, make an impression in centre of each. Slice glac� cherries in half and place cut-side down in indented areas. Bake as above.
|
|
member logon
