Ginger Pennies
Ann Sundypage 9
Ingredients
- 1 and 1/2 Cups Flour
- 1 and /4 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Baking Soda
- 12 Tablespoons Butter, softened
- 1 Egg
- 3/4 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Cloves
- 1/4 Teaspoon Salt
- 1 Cup Light Brown Sugar, packed
- 1/4 Cup Unsulphured Molasses
Instructions
Sift together the flour, ginger, cinnamon, cloves, baking soda and salt. Set aside. In a mixer, cream the butter and sugar. Add the egg and molasses. On low speed of the mixer, slowly add the dry ingredients to the creamed mixture. Put the dough in a freezer bag and close securely. Cut off a very small corner of the bag. Pipe small dots, about 1/8 teaspoon in size, 1 inch apart on a cookie sheet. Bake at 325 degrees for 5 1/2 to 7 minutes. Rotate the tray every 3 minutes. When done the cookies are slightly puffed and soft to the touch. Cool for 3 minutes on the cookie sheet. Slide to racks to cool and crisp. If you find the dough getting too warm while piping, refrigerate for a little while. You don't want the dough to be runny. Before putting the cookies in an airtight container make sure they have become crisp. If they aren't they will stick to each other in the tin.