WOODLAWN GINGER CAKES
This is my husband's FAVORITE cookie --- These are best eaten right out of the oven, while they're still warm.
Provided by Julie Lynne McKeehen
Categories Dessert
Time 1h35m
Yield 60 2-inch cookies
Number Of Ingredients 11
Steps:
- Beat butter and shortening until soft. Slowly add and beat in the 2 cups of granulated sugar. Beat in the eggs and molasses.
- In a second bowl sift flour, baking soda, cinnamon, cloves and ginger; add to creamed mixture, mixing well. Dough will be soft.
- Refrigerate for about 1 hour or until dough is firm.
- Preheat oven to 375 degrees. Roll dough into 1-inch balls the roll each in the coarse sugar. Place balls about 3 inches apart on lightly greased cookie sheets. Bake 10-12 minutes, or until slightly cracked on top. Watch carefully toward the end of the cooking time so they don't burn on the bottom. Cool slightly and remove to a wire rack to cool completely.
Nutrition Facts : Calories 120, Fat 5.1, SaturatedFat 2.2, Cholesterol 13.2, Sodium 62, Carbohydrate 17.8, Fiber 0.3, Sugar 10.8, Protein 1.1
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