Gingersnaps with Fresh Ginger
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Gingersnaps with Fresh
Ginger May, 2005 Makes about 36 / Bake these tempting treats the night before your outing. They transport well, and ginger is good for digestion. 3 tablespoons butter, softened 1/3 cup molasses 1 tablespoon freshly grated ginger 2 tablespoons finely chopped crystallized ginger 1 cup plus 2 tablespoons unbleached all-purpose flour 1/8 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon water 1. Preheat oven to 350º. Coat a baking sheet with cooking spray, or use a nonstick sheet. 2. Place butter, molasses, fresh ginger, and crystallized ginger in a mixing bowl and beat until well-blended. Reduce mixer speed to low and add remaining ingredients, blending until a soft dough forms. 3. Roll dough into 1/2-inch balls and place 1 1/2 inches apart on the baking sheet. Flatten balls with the floured bottom of a glass. Bake 8–9 minutes. Remove to a rack to cool. Pack into a paper bag or plastic dish with a lid. PER SERVING (2 cookies): 62 cal, 29% fat cal, 2g fat, 1g sat fat, 5mg chol, 1g protein, 10g carb, 0g fiber, 53mg sodium |
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