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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From the book, Anita Stewarts Canada - The Food/ The Recipes/ The Stories This is a puffy spice cookie best spread with butter when hot - great with tea when cold . Ingredients:
3 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon nutmeg |
1/2 cup butter, softened |
1/2 cup brown sugar, packed |
1/2 cup granulated sugar |
1 egg |
1/2 cup molasses |
1/2 cup water, boiling |
2 teaspoons baking soda |
Directions:
1. Sift together the flour, salt, cinnamon, ginger and nutmeg. Set aside.
2. Cream the butter with the brown sugar, granulated sugar and egg. Beat in the molasses. Add the flour mixture.
3. Combine the boiling water with the baking soda and mix into the cookie batter to make a soft dough.
4. Roll out on a floured surface and cut into 3-inch rounds. Place on a well oiled or parchment paper lined baking sheet.
5. Bake in a preheated 350°F oven for 15 to 20 minutes or until puffed and brown.
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