The Recipe:
Anabelle’s Ginger Crisps
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
varies
My grandmother's thin, crispy ginger cookie recipe.
Ingredients
- 3/4 cup butter
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 cups flour
- 2 teaspoons soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon ginger
- Sugar, for rolling cookies
Instructions
- Cream butter and sugar, then add egg and molasses. Mix in baking soda, cinnamon, ginger and cloves. Stir in flour.
- Chill dough. Roll in tiny balls, slightly larger than a filbert* (I used either 1 or 1 1/2 teaspoons of dough per cookie). Roll dough balls in sugar. Flatten with a glass dipped in sugar and place on a baking sheet.
- Bake at 350º about 8-10 minutes. Cool on a brown grocery bag (I used a cooling rack).The smaller the ball, the thinner you can flatten the dough. If you go for a double batch, be sure you have a liter of gin and a chair to get you through the afternoon.
Notes
* A filbert is the same as a hazelnut and about 20 mm in diameter.
* You can make oodles of cookies from this recipe if you make them small and press them very thin.
*The dough can get sticky if your kitchen is warm. I pressed a dough ball with a sugared glass, then resugared and pressed again to get it thinner.
*There is no need to grease the cookie sheet, but I still like to use parchment for easy clean up.
**Don't you love unedited old family recipes????
Nutrition Information:
Yield:
30Serving Size:
2 cookiesAmount Per Serving: Calories: 113Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 43mgCarbohydrates: 16gFiber: 0gSugar: 9gProtein: 1g