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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 48 |
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The perfect cookie for a fall day! Crinkley on the top with a spicey snap when you bite into one. Bake a couple of dozen from this recipe and freeze the rest of the dough for when unexpected company visits. I love this cookies served with cold buttermilk =0 ... but you might want to drink apple cider with yours. Ingredients:
1 cup packed brown sugar |
3/4 cup sugar |
1/4 cup molasses |
1/4 cup shortening |
1 tablespoon butter, softened |
1 egg |
1/2 teaspoon vanilla |
2 1/2 cups flour |
2 teaspoons baking soda |
2 1/2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
1/4 cup cold strong coffee or 1/4 cup water |
Directions:
1. Preheat oven to 350°F.
2. Cream together first seven ingredients until smooth.
3. In another bowl combine dry ingredients.
4. Pour the dry mixture into the wet mixture.
5. Mix well.
6. Add the coffee and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
7. Cut ball into 4 equal pieces.
8. Divide each pieces into 12 equal pieces.
9. Wet the palms of your hands slightly while doing the next step.
10. Roll the dough into a ball between the palms of your hands then press and flatted the dough onto the cookie.
11. (about 1/8-inch thick).
12. Place on a greased cookie sheet.
13. Bake cookies for 10 minutes or until edges begin to brown and cookies crisp up when cool.
14. Makes 4 dozen cookies.
15. This recipe is a good freezer .
16. Roll dough out into 4 logs .
17. Double wrap in plastic film and freeze.
18. To bake later- thaw dough slightly (enough to cut into rounds with a sharp knife) Bake off as usual.
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