Mustard and Ginger Cookies
photo by Robin TL.
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
3 dozen
ingredients
- 177.44 ml Crisco
- 1 large egg
- 236.59 ml light brown sugar, packed
- 59.14 ml molasses
- 532.32 ml flour
- 9.85 ml baking soda
- 9.85 ml ground ginger
- 4.92 ml cinnamon
- 2.46 ml cardamom
- 2.46 ml ground mustard
- 2.46 ml white pepper
- 1.23 ml salt
- 1.23 ml ground cloves
directions
- In bowl, cream Crisco and brown sugar. Beat in molasses and egg.
- Combine flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves.
- Gradually add to creamed mixture.
- Cover and refrigerate about 1 hour or until easy to handle.
- Roll into 1-inch balls and then roll in additional sugar.
- Bake at 375°F till surface cracks or about 10-12 minutes.
- Cool on wire rack completely.
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Reviews
-
grandma2969, this is the second time I've made these, love um!! I have no idea what I did in 07 but they turned out like you said they would this time. I added the crystalized ginger, and fresh grated ginger this time but it still didn't have the bite I was looking for....they are delicious even without the extra zip. I took pix again and I hope others try your recipe as they don't know what they're missing!!! yuuummmmm!!
RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...