RFCJ RECIPE ARCHIVE
Posted by : Mimi Hiller Ginger Cookies - pareve
These are soft and so delicious...another dangerous cookie for me! I usually double the recipe. Be sure to use very fresh ground ginger, the best quality you can get. And since I love ginger so much, I sometimes sift a bit more over the freshly baked cookies. --Mimi 1/4 cup plus 2 tablespoons margarine, softened 2/3 cup plus 3 tablespoons sugar, divided 1/3 cup molasses 1 egg 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground mace or cloves Vegetable cooking spray Directions: Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well. Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes. Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks. Store in an airtight container. Yield: 52 cookies
