From the kitchen of Stephanie Knewasser. This makes a
very thick dough. I wouldn't recommend making these
unless you have a stand mixer with a dough hook.
very thick dough. I wouldn't recommend making these
unless you have a stand mixer with a dough hook.
Beat:
1 c butter
3 c sugar
Add:
1/2 c mild molasses
Add:
2 eggs
Switch to dough hook! Very THICK!
Add:
4 1/4 c flour
1/2 tsp salt
2 1/4 tsp baking soda
2 tsp ginger
1 1/4 tsp cloves
1 1/4 tsp cinnamon
Chill dough.
Roll into balls.
Roll in sugar.
Place on ungreased cookie sheet & flatten slightly.
Bake @ 325, 15-18 minutes
Bake until puffed & golden.
Should be soft.
1 c butter
3 c sugar
Add:
1/2 c mild molasses
Add:
2 eggs
Switch to dough hook! Very THICK!
Add:
4 1/4 c flour
1/2 tsp salt
2 1/4 tsp baking soda
2 tsp ginger
1 1/4 tsp cloves
1 1/4 tsp cinnamon
Chill dough.
Roll into balls.
Roll in sugar.
Place on ungreased cookie sheet & flatten slightly.
Bake @ 325, 15-18 minutes
Bake until puffed & golden.
Should be soft.
Here's one with a scoop of vanilla ice cream.
If they're too hard, they're overbaked. Put in a sealed
container with a slice of bread to soften.
If they're too hard, they're overbaked. Put in a sealed
container with a slice of bread to soften.
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