Ginger Cookies

Serves:

Ingredients:

3 1/2 c Flour
1/2 ts Salt
3/4 c Molasses
1 Egg
3/4 c Sugar
1/2 c Sweet butter
1/4 ts Cardamom
1 ts Cloves
1 1/2 ts Cinnamon
1 1/2 ts Ginger
1 ts Baking soda
2 ts Grated orange rind

Method:

This gingery cookie is crisp and has a hint of orange flavor.
It is ideal for gingerbread people or holiday cookie shapes.
In a large bowl, sift together flour, baking soda and spices.
In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind.
Mix well.
Stir into dry ingredients.
Form dough into a ball shape.
Wrap in plastic wrap and chill overnight.
Preheat oven to 375.
Roll out to 1/4-inch thick on floured surface.
Cut into desired shapes.
Place shapes on ungreased cookie sheets and bake at 375 for 8-10 minutes until lightly browned around edges.
Transfer to wire racks to cool.
Note: Dough will keep up to one week, refrigerated.
Cookies can be stored up to 3 weeks in cookie tins.
Variation: Decorate cookies with raisins, colored sugar, silver dots, etc.
before cooking.
Or ice them after they have cooled.
Yield: 3 1/2 dozen.
Amanda Cushman, freelance recipe developer and food writer, New York, NY Randy Shearer