These crispy cookies are the perfect match for our concentrated coffee ice cream. The recipe comes from Martha Stewart Living, July 2007. It yields about 6 dozen cookies and requires ingredients such as flour, ginger, baking soda, salt, unsalted butter, sugar, eggs, fresh ginger, crystallized ginger, molasses, and coarse sugar. The directions involve preheating the oven, mixing the dry ingredients, beating the butter and sugar, adding the eggs and ginger, alternating the flour mixture and molasses, shaping the dough into balls, rolling them in sugar, spacing them on a lined baking sheet, and baking them until golden brown. The cookies can be stored in an airtight container for up to 2 days or frozen for up to 1 month.
Rafael
27.04.2023 @ 03:06
These crispy cookies are the perfect match for our concentrated coffee ice cream. The recipe comes from Martha Stewart Living, July 2007. It yields about 6 dozen cookies and requires ingredients such as flour, ginger, baking soda, salt, unsalted butter, sugar, eggs, fresh ginger, crystallized ginger, molasses, and coarse sugar. The directions involve preheating the oven, mixing the dry ingredients, beating the butter and sugar, adding the eggs and ginger, alternating the flour mixture and molasses, shaping the dough into balls, rolling them in sugar, spacing them on a lined baking sheet, and baking them until golden brown. The cookies can be stored in an airtight container for up to 2 days or frozen for up to 1 month.