|Ginger Sparkler Cookies|
Back to my experience with the new mixer. It was simply wonderful. My least favourite part of making cookies is trying to whip the butter with sugar while attempting to get rid of the little chunks that seemingly won't go away. I also seem incapable of adding the flour without getting it all over the place not to mention the sore hand I get as I add the flour in small increments and stir, stir, stir. Yesterday, the only thing I stirred was the dry ingredients before adding them to the butter/sugar mixture. Out of habit, I added the flour in a couple smaller batches until I realized how silly that was. I am pretty sure the mixer can handle all the flour at once...and so I dumped it all in...success!! It was mixed in no time and the cookie batter turned out perfectly.
I offered a cookie to an individual with a very particular palate (also known as a two year old) and it went over well so I took that as a sign that my cookies turned out okay. They were also very popular at class last night and I was asked to bring a copy of the recipe next week. Speaking of sharing the recipe, I'd love to share it with everyone as it's truly yummy and is a definite favourite for kids and adults alike. It's also a great cookie to include on your Christmas baking list.
Ginger Sparkler Cookies
3/4 cup butter
1 cup brown sugar
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
- Preheat oven to 375 degrees fahreinheit.
- Cream together butter, brown sugar, molasses and egg until light and fluffy.
- Mix the flour, soda, salt, and spices together.
- Add the flour mixture to the creamed mixture until it is blended.
- Shape dough into small balls.
- Roll balls in granulated sugar and place 2 inches apart on the greased baking sheet.
- Bake 8-10 minutes.
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