Ginger Cookies

I've made these several times and they're always well received. This is a recipe from my handy, dandy Better Homes and Gardens New Cook Book (14th ed.). I love this cookbook! Anyway, a few people have asked me how to make them, so for fun, here are the step by step instructions.


Note: This is a large-batch recipe. It makes around 100 cookies, so if you're just looking to make several dozen, well now you know to cut the recipe in half.



Ingredients:

 

• 4 1/2
  cups all-purpose flour
• 4
  teaspoons ground ginger
• 2
  teaspoons baking soda
• 1 1/2
  teaspoons ground cinnamon
• 1
  teaspoon ground cloves
• 1/4
  teaspoon salt
• 1 1/2
  cups shortening or unsalted butter
• 2
  cups sugar
• 2
  eggs
• 1/2
  cup molasses
• 3/4
  cup sugar

In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds.

Add the 2 cups sugar.

Beat until combined, scraping sides of bowl occasionally.

Eggs...
(If you prefer using only egg whites, I do believe you need 2 egg whites for each egg, so in this case, 4 egg whites.)

Molasses...
(The last time I made these, I was short on molasses and I only had 3/8 cup, not the whole 1/4 cup, but they came out delish anyway. I did make sure to buy a BIG jar of molasses the next day though, so I'd have plenty on hand for the future.)

Beat in eggs and molasses until combined.

Beat in as much of the flour mixture as you can with the mixer.

Stir in any remaining flour mixture.

(If you find it hard to work with the dough, try covering it and refrigerating it for a few hours, or even overnight.)

Use about a slightly rounded teaspoonful of dough and...

Shape dough into 1-inch balls.

(Now, it says it makes 120 but they are very small cookies and I find it hard to make them that small. The way I roll the dough, I generally get about 90 cookies and they're still a bit small, but satisfying.)

Roll balls in the 3/4 cup sugar.

Place 1-1/2 inches apart on an ungreased cookie sheet.

Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake).

Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.

Enjoy!

Servings Per Recipe 120, Calories 61, Protein (gm) 1, Carbohydrate (gm) 9, Fat, total (gm) 3, Cholesterol (mg) 4, Saturated fat (gm) 1, Sodium (mg) 28, Calcium (DV %) 10, Iron (DV %) 0, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet.