Crisp Ginger Cookies

Recipe by MarieRynr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, combine the butter and sugar.
  • Using an electric mixer set on medium speed, beat until the mixture is fluffy and light.
  • Add the egg and continue to beat on medium speed until fully incorporated, then beat in the molasses.
  • To another, smaller bowl, sift together the flour, soda, salt and ground ginger.
  • With the mixer set on low speed, beat the flour mixture into the butter mixture, one third at a time, beating well after each addition.
  • Stir in the candied ginger and pecans.
  • Turn the dough out onto a lightly floured work surface.
  • Knead briefly, then divide into 2 equal portions.
  • Using your palms, roll each portion into a log, 1 1/4 to 1 1/2 inches in diameter.
  • Wrap each log separately in plastic wrap and chill about two hours.
  • Preheat oven to 325*F (165*C) LIne two baking sheets with standard parchment paper.
  • On a lightly floured surface, slice the dough logs crosswise 1/8th inch thick.
  • Place the dough rounds 1 inch apart on the prepared baking sheets.
  • Bake until golden, 8 to 10 minutes.
  • Set on a wire rack to cool completely.
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