Sunday, March 22, 2015


This is a delicate and delicious ginger cookie you will enjoy on your Easter dessert table or wrapped individually and placed in an Easter basket.  The original recipe comes from the Taste of Home web site.  Olivia baked these and they were yummy.

If you have never used ginger much except in baking, you might want to start experimenting with it. It is good in some meat recipes, in stir fry, and even beverages.  If you haven't tried fresh ginger, look for it in  your produce aisle and look for ways to use it.  Peeled and shredded, it adds a great fresh flavor.

     3/4 cup shortening

1 cup sugar
1/4 cup molasses
       1 egg

2 cups all-purpose flour

2 tablespoons water
1-1/2 teaspoons baking soda

1 teaspoon ground cinnamon
      1 teaspoon ground ginger
1/4 teaspoon salt

In a bowl, cream the shortening and sugar. Add molasses and mix well. Combine egg and water; add to molasses mixture and mix well. Combine flour, baking soda, cinnamon, ginger and salt; add to molasses mixture and mix well. Cover and refrigerate for at least 20 minutes. Shape into 1-in. balls. Place on ungreased baking sheets and flatten with a fork. Sprinkle with additional sugar if desired. Bake at 350° for 9-11 minutes or until set. Cool for 5 minutes; remove to wire racks. Yield: 3 dozen.


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