Last year, Katie discovered just how wonderful these cookies are. Since then, they've found their way into the family's Christmas tradition. They always get rave reviews.
Giant Ginger Cookies
4 1/2 cups all-purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup full flavor molasses
3/4 cup sugar
In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt; set aside. In a large mixing bowl, beat the shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. 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.
Shape dough into 2-inch balls using a 1/4-cup measure or scoop. Roll balls in the 3/4 cup sugar. Place 2 1/2 inches apart on an ungreased cookie sheet.
Bake in a 35o-degree oven for 11 to 13 minutes of until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.
For regular sized cookies, bake for only 8 to 9 minutes.
It is important not to overbake these cookies! Watch them closely.
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