INGREDIENTS
1
cup packed brown sugar
1/2
cup (1 stick) butter, softened
1/4
cup light molasses
1
egg
2
teaspoons ground ginger
1
teaspoon grated orange peel
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/4
teaspoon ground cloves
2
cups all-purpose flour
PREPARATION:
- Beat brown sugar, butter and molasses in large bowl with electric mixer at medium speed until creamy. Add egg, ginger, orange peel, salt, cinnamon and cloves; beat until well blended. Stir in flour until well blended. (Dough will be very stiff.)
- Shape dough into 2 logs, each about 1-1/2 inches in diameter and 8 inches long. Wrap each log in plastic wrap; refrigerate at least 5 hours or up to 3 days.
- Preheat oven to 350°F. Cut dough into 1/4-inch-thick slices. Place about 2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until set. Remove to wire racks to cool completely.
Variations
Dip half of each cookie in melted white chocolate, or drizzle cookies with a glaze of 1-1/4 cups powdered sugar and 2 tablespoons orange juice. Or, cut cookie dough into 1/8-inch-thick slices and bake. Sandwich melted caramel candy or peanut butter between cooled cookies.
This recipe appears in:
Ginger & Spice
NUTRITIONAL INFORMATION:
Serving Size:
1 cookie
Protein
1 g
Fiber
<1 g
Carbohydrate
9 g
Cholesterol
4 mg
Total Fat
2 g
Calories
53
Sodium
33 mg
DIETARY EXCHANGE:
Fat
1/2
Starch
1/2
