Ingredients
- Ginger Cookie (Thin and Crisp).
- 1 cup butter
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1/3 cup light molasses
- 2/3 cup light corn syrup
- 4 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
Directions
Cream butter and sugars.
Add molasses and corn syrup.
Mix well.
In another bowl, whisk or sift together all the dry ingredients.
Add dry ingredients, knead well.
Chill overnight, preferably in a sealed plastic bag.
Preheat oven to 350 F.
Divide dough into thirds.
Roll out 1/3 at a time, keeping the others in the refrigerator .
Roll very thin, 1/8 inch , cut into desired shapes.
Place on cookie sheets.
Bake for about 8 minutes, do not over bake.
Posted by Jane
Print this recipe
Submitted 9/30/05.
Source: www.cyber-kitchen.com
Submitted By: Meryl
merstarunicorn11@hotmail.com
Ginger Cookie