These spicy, crisp cookies are a perfect autumn sweet. Look for crystallized (candied) ginger among the other spices at your supermarket, or at a gourmet specialty store.
- For the Dough:
- 1 cup butter or margarine, softened
- 2/3 cup packed brown sugar
- 1 tablespoon very finely chopped crystallized ginger or 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 cup molasses
- 1/3 cup milk
- 3 1/2 cups all-purpose flour
- For the Icing:
- 3 cups sifted powdered sugar
- 2 to 3 tablespoons milk
- Finely chopped crystallized ginger (optional)
FOR THE DOUGH:
In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, crystallized or ground ginger and baking soda; beat till combined. Beat in the molasses and milk. Beat in as much of the flour as you can with a mixer. Stir in any remaining flour with a wooden spoon. Divide the dough in half. Cover and chill for 3 hours, or till easy to handle.
On a lightly floured surface, roll each piece of dough to a 1/4-inch thickness. Using a 2-inch star cutter, cut the dough into star shapes. Place cookies, 1 inch apart, on greased cookie sheets.
Bake in a preheated 375 degrees F oven for about 7 to 9 minutes, or till the edges are firm. Remove the cookies from the pans and cool on a rack.
FOR THE ICING:
In a medium mixing bowl, stir together the powdered sugar and enough of the milk to make an icing. Drizzle the icing over the cookies. If desired, decorate with additional crystallized ginger.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
182 calories; 6g total fat; 16mg cholesterol; 28mg sodium; 30g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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