Jacqueline's Ginger Cookies
Nb persons: 0
Yield: approximately 3 dozen
Preparation time:
Total time:
Source:
| 2 cups | all purpose flour |
| 1 ½ tsp | baking soda |
| 1 tsp | ground cloves |
| ½ tsp | salt |
| 1/3 cup | butter or margarine, softened |
| 1/3 cup | shortening |
| 1 ¼ cup | granulated white sugar |
| 1 Tbsp | dark corn syrup |
| • 2 Tbsn peeled, grated fresh ginger root | |
| 1 tsp | ground cinnamon |
Preheat oven to 350 degrees F. Grease two large cookie sheets & set aside. In a medium bowl combine flour, baking soda, cloves and salt then set aside. Cream butter or margarine and shortening, 1 cup sugar and egg until light and fluffy. Gradually beat in the corn syrup. Beat in dry ingredients and ginger. Cover and refrigerate until easy to handle. In small bowl combine remaining ¼ cup sugar and cinnamon. Roll dough into 1 inch balls; roll in sugar/cinnamon mixture. Place 2 inches apart on cookie sheets. Bake 8-10 minutes until lightly browned. Cool on racks. Makes approximately 3 dozen.
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