Page 159 - Wits' Cookbook
P. 159

Ginger Molasses CookiesI’ve made these for years during the holidays and included them in goodie bags. They are always a big hit!Submitted by: Patrick CusickINGREDIENTS2 cups of flour2 tsp of baking soda2 tsp of ground ginger1 1⁄2 tsp of ground cloves1 tsp of salt1⁄2 cup of vegetable shortening1⁄4 cup of unsalted butter, at room temperature1 cup (or 7 oz) of firmly packed dark brown sugar 1 egg1⁄4 cup (or 2fl oz) of dark molasses2 tsp grated orange zestGranulated sugarDIRECTIONS• Si  together the flour, baking soda, ginger, cinnamon, cloves, and salt into a large bowl; set aside.• Combine the shortening, butter and brown sugar in a large bowl. Using an electric mixer set on high speed, beat until flu y. Add the egg, molasses and orange zest and beat until blended. Reduce the speed to low, add the flour mixture and mix until just incorporated. Cover and refrigerate for 1 hour or up to 8 hours.• Preheat oven to 350˚F.• Lightly butter a baking sheet. Using wet hands, form the dough into1 1⁄4-inch balls, then roll in granulated sugar to coat evenly. Arrange onprepared baking sheet, spacing 2 inches apart.• Bake until pale golden and cracked on top but still so , about 12 minutes.Let cool for 1 minute.• Gently transfer the cookies to wire racks to cool.• Serves 15 and makes about 2 1⁄2 dozen.• Can store in an airtight container at room temperature for up to a week.DESSERTS159


































































































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