5/9/09

Extra Soft Ginger Cookies


Before listing the ingredients to this sweet indulgence, I must say this semester was a lot of fun. The most memorable event was our trip to Pennsylvania Avenue to film a movie. Film-making is a very complex activity but we made the most of it. I wish each of you the very best of luck in the future. I retrieved the original recipe from Better Homes and Gardens. The nutrition facts are listed below the recipe. Enjoy the cookies!

2 1/4 cups of all-purpose flour (I usually sift the flour but unsifted flour works well too.)
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup butter (1  1/2 sticks of softened butter)
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons of sugar


1. Preheat oven to 350 degrees. In a medium bowl combine the flour, ginger, baking soda, cinnamon, and cloves; set aside.
 
2. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in the 1 cup sugar. Add egg and molasses; beat well. Stir flour mixture into egg mixture.

3. Shape dough into 1 1/2 inch balls, using about 1 heaping tablespoon dough for each. Roll balls in the 2 tablespoons sugar to coat (I normally place 1/2 cup of sugar in a bowl. I roll the ball around in the sugar by twisting my wrist. Make sure the ball is completed coated in sugar.) Place balls about 2 1/2 inches apart on an ungreased cookie sheet. 

4. Bake in a 350 degree oven about 8-10 minutes or until light brown and still puffed. (Do not overbake.) Cool cookies on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool. 

Nutrition facts per cookie: 
138 calories
6 g total fat (4 g saturated fat)
24 mg cholesterol
114 mg sodium
20 g carbohydrates
0 g fiber
1 g protein

Daily Values:
5% vitamin A
0% vitamin C
4% iron


1 comment:

Reisuto said...

It seems that we're blog-neighbours so I just wanted to say hi, but I find your blog truly amazing. It's really cheerful, energic and nice <3 I'll try out the recipies.

*Excuse me for my bad English*