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- user reviews (15)
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4 1/2
cups all-purpose flour
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4
teaspoons ground ginger
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2
teaspoons baking soda
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1 1/2
teaspoons ground cinnamon
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1
teaspoon ground cloves
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1/4
teaspoon salt
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1 1/2
cups shortening
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2
cups granulated sugar
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2
eggs
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1/2
cup molasses
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3/4
cup coarse sugar or granulated sugar
1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.
- Note To present this gift you will need:Stamp pad and stamp, brown paper bag, crafts knife, 2 yards of wire-edge ribbon cut into 1-yard lengths, stapler or thick white crafts glue, and parchment paper or waxed paper.
- Note Also try this... Use permanent markers instead of stamps to draw designs on the paper bag.
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These are absolutely the best ginger cookies I have ever made or eaten! I give them 6 stars!
12/13/2011 08:54:50 AM Report AbuseI liked these but I only gave 4 stars because to me they just are not flavorful enough. I'll use 6 tsp. ginger next time like the other reviewer. I substituted butter for shortening & cooked at 12 min. and they still came out chewy. Because of what Clairesull said I flattened them a bit with the bottom of a glass before putting them in the oven and they came out looking like the picture. Very good recipe.
12/7/2011 04:52:43 PM Report AbuseThese cookies are SO good! I love to make them with whole wheat flour. The fat can easily be reduced and the cookies still turn out amazing! Thanks for such a great recipe!! The dough freezes well too...in case you don't want to have 20 thousand delicious cookies laying around your house.
3/27/2011 07:35:15 PM Report AbuseI need some advice. When I make these cookies, they cook in a a giant half-dome, and not at all like the flat cookies in the cookbook photo. Any suggestions will be appreciated. They still taste great, but look very funny.
1/30/2011 11:44:46 AM Report AbuseSO yummy! I made them half the size as the recipe says and got about 7 dozen out of it. I only baked them for 10 mins due to the smaller size. They are soooo good...basically, they're like little gingerbread bites! I'm putting these on my holiday cookie list!
11/14/2010 01:24:23 AM Report Abuse