Regency Ginger Crisps
¾ cup (1/2 stick) melted butter 1 cup brown sugar 1 large beaten egg or 2 medium (whip them up with a fork) 4 tblspns (1/4 cup) molasses 2 tspns baking soda ½ tspns salt 2 tspns ground ginger 2 cups flour not sifted ½ cup white sugar in a small bowl for later. Melt butter and mix in sugar. Let mixture cool and then add egg/s. Add soda, molasses, salt and ginger, stir it thoroughly. Add flour and mix in. Chill the dough for at least 1 hour or overnight which is even better. When the dough has chilled preheat oven 375 degrees, rack in the middle position. Roll dough into walnut size balls with your hands, roll the dough balls in white sugar. Just dump the balls in the bowl with the sugar and shake the bowl genteelly to coat them. Place them on greased cookie trays. Flatten them with a spatchueler. Bake at 375 degrees for 10 to 12 minutes or until nicely brown. Cool on cookie trays for no more than 1 minute and then remove to wire rack to finish cooling. If you leave them on the cookie trays for to long they will stick. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
