Saturday, September 6, 2014

Regency Ginger Crisps

This is another recipe from the Hanna Swenson Mysteries Book #1, Chocolate Chip Cookie Murder.  It does look pretty good, but I haven't yet tried it.  Something to have in my back pocket for when I want something a little different.

¾ cup melted butter (1½ sticks)
1 cup brown sugar
1 large beaten egg (or two medium, just whip them up with a fork)
4 tablespoons molasses (that’s ¼ cup) ***
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
2¼ cups flour (not sifted)
½ cup white sugar in a small bowl (for later)

Do not preheat oven yet—dough must chill before baking.
Melt butter and mix in sugar.
Let mixture cool and then add egg(s).
Add soda, molasses, salt, and ginger. Stir it thoroughly.
Add flour and mix in.
Chill the dough for at least 1 hour. (Overnight is even better.)
When the dough has chilled, preheat oven to 375 degrees F, rack in the middle position.
Roll dough into walnut-sized balls with your hands.
Roll the dough balls in white sugar. (Just dump them in the bowl with the sugar and shake the bowl gently to coat them.)
Place them on greased cookie sheets, 12 to a standard sheet.
Flatten them with a spatula.
Bake at 375 degrees F. for 10 to 12 minutes or until nicely browned.
Cool on cookie sheets for no more than l minute, and then remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they’ll stick.)
Yield: 6 to 7 dozen, depending on cookie size.

Fluke, Joanne (2008-01-01). Chocolate Chip Cookie Murder (Hannah Swensen Mysteries) (p. 91). Kensington Publishing Corp. Kindle Edition. 

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