n the butter, molasses and ginger.
Pour in the coffee
lour, baking soda, salt, cinnamon, ginger and cloves into a medium
ake out as soon as cookies appear to have cracks allover
owl, combine flour, baking soda, ginger, cinnamon, and cloves.
Mix
Sift the flour, ground ginger, baking soda, cinnamon, salt, and
egrees C).
Whisk flour, ginger, baking powder, cinnamon, and salt
Cream together the sugar, shortening, eggs and molasses until fluffy. Sift together dry ingredients and add to creamed mixture. Roll small (walnut size) balls of dough in sugar and bake on a cookie sheet in a 350\u00b0 oven for about 10 minutes or until crinkled and brown. Cool on cookie racks covered with paper towels with cookies on top of paper. Makes 3 1/2 to 4 dozen.
Mix first 5 ingredients together.
Add flour, soda, salt, ginger, cinnamon and cloves.
Chill.
Roll in balls, dip top side in sugar and sprinkle with 2 to 3 drops of water.
Set balls on cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
latten out into perfectly round cookies as they bake.
nd are set.
Allow cookies to cool on baking sheet
ombined. The dough will be soft. I put it in the
oda, salt, cloves, ginger, and sugar. Add the soft butter, molasses and
Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream.
Mix till creamy; add sifted dry ingredients: salt, soda, and flour.
Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass.
Bake at 350\u00b0F just until the edges start turning color. Time will vary depending on how large and thick you made your cookies. It is important not to overbake if you want the texture to remain chewy and soft.
Decorate as desired.
Mix together the molasses, shortening, baking soda, ginger, cinnamon, sugar, water and vanilla; blend well.
Add enough flour to make a stiff dough.
Roll out on floured board or counter and cut with cookie cutter(s).
Thin cookies will be crisp, while thicker cookies will be soft and chewy.
Bake first batch on greased cookie sheets.
Bake in 350\u00b0 oven for 8 to 10 minutes. Frost while hot.
Yields 100 cookies.
50
combine flour, powdered ginger, soda, cinnamon, cloves, salt and
ngredients except sugar and crystallized ginger. Stir into butter mixture. Cover
archment paper.
Bake the cookies until puffed and cracked on
f your dough seems too soft) then stir until completely mixed
he edges and a slightly chewy interior.
Press the coarse
Combine flour, ginger, soda, cinnamon, cloves and salt.