RECIPES – BAKING COOKIES / For Oven Baking Feature (cont.)
GRANNY’S GINGER COOKIES
Makes 60
2 ½ Cups All-purpose flour
1 Tsp Baking Soda
1 ½ Tsp Ground Ginger
¼ Tsp Ground Cinnamon
¼ Tsp Ground Cloves
½ Cup Butter or Margarine
1 ½ Cups Sugar
1 Egg, well beaten
4 Tbsp Black molasses
1 Tsp Fresh lemon juice
-
Preheat the oven to 325
°
F. Grease baking sheet. (Make sure the baking sheet is the right size
to fit into the oven.)
-
Sift the flour, baking soda and all the spices into a bowl. Set aside.
-
Cream together the butter or margarine and 2/3 of the sugar with an electric mixer.
-
Stir in the egg, molasses and lemon juice. Add the flour mixture and mix in thoroughly with a
wooden spoon to make a soft dough.
-
Shape the dough into 1/4 “ balls. Roll the balls in the left over sugar and place them on the
baking sheets about 2 inches apart.
-
Bake for about 12 minutes or until the cookies are firm to the touch. Transfer to a wire rack
and let cool before serving.
(You may need to repeat the baking process for the remaining dough.)
ALMOND CINNAMON COOKIE BALLS
Makes 15
1 ½ Cups Ground almonds
1/3 Cup Granulated sugar
1 Tablespoon Ground Cinnamon
2 Egg Whites
Oil For greasing
Confectioners’ Sugar or Powder Sugar for coating
-
Preheat the oven to 350
°
F. Grease a baking sheet. (Make sure the baking sheet is the right
size to fit into the oven.)
-
Mix together the ground almonds, sugar and cinnamon. Beat the egg whites until they begin
to stiffen and fold enough into the almond mixture to make a fairly firm dough. Wet hands
with cold water and roll small spoonfuls of the dough into round balls. Place onto baking
sheet.
-
Bake for 15 minutes making sure that they remain soft on the inside. Too much baking time
will result in hard and tough cookies. Remove the cookie balls from the baking sheet and set
aside to cool.
-
Sift the confections’ sugar or powder sugar onto a plate. Roll the cookie balls into the sugar,
shaking off any excess.
(You may need to repeat the baking process for the remaining dough.)
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