Tooth-Splitting Gingernuts |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 30 |
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Tooth shatteringly hard cookies with a hint of ginger. Eating them with strong coffee reminds me of the steamy night markets of Morocco. Ingredients:
1/2 cup butter, melted |
1 cup white sugar |
1 egg |
2 tablespoons molasses |
2 cups self-rising flour |
3 tablespoons ground ginger |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. Combine the flour and ginger; stir into the molasses mixture until well blended. Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes on the top shelf of your oven. Reduce the oven temperature to 280 degrees F (137 degrees C). Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.
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