That's okay. I made some more. Ginger cookies this time. No molasses, here. Just a bright, spicy ginger flavor.
I had made the dough and was rolling it up into balls when I noticed the egg still sitting on the counter. I had forgotten to add it in! They were a smidge dry, but
they are still delicious. I would probably make them without an egg again, maybe decreasing the flour to 3/4 c.
Ginger cookies
2 T. shortening
2 T. Vegan I can't believe it's not butter
1/4 c. packed brown sugar
fresh grated ginger, I didn't measure
1 egg
1 c. GF flour mix
1/8 t. salt
1/8 t. baking soda
1/8 t. baking powder
1 1/2 t. ground ginger
dash of cinnamon and nutmeg
For the outside of the cookies, mix in a small bowl:
1/4 c. sugar
1/2 t. ground ginger
dash of cinnamon and nutmeg
Preheat the oven to 350 degrees.
Using a hand mixer, mix the shortening, "butter," fresh grated ginger, and sugar. Beat in the egg.
In a separate bowl, combine the dry ingredients. Dump the dry ingredients into the sugar/butter/ginger mixture, and mix well.
Form balls of dough and flatten them down a little bit. Dip each side into the sugar/ginger/cinnamon mixture, and place them on a greased baking sheet. These cookies do not spread at all. They will pretty much come out exactly how they were placed on the sheet.
Bake them for 12-15 minutes, until the edges begin to brown and the tops are set.
Makes 8 cookies.
No comments:
Post a Comment