Ginger Thins
Author:
Serves: 45 to 55 cookies
Ingredients
- 7 tablespoons unsalted butter or margarine, at room temperature
- ¾ cup sugar
- 1 egg, beaten
- 1½ teaspoons dark corn syrup
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Cream butter and sugar until smooth. Add egg and corn syrup.
- Whisk together flour, baking soda, and spices, then stir into batter to make a somewhat stiff but workable dough. Gather dough into a ball. Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees F. Lightly grease or spray cookie sheets.
- Divide dough into thirds for easy handling. Roll each piece of dough on lightly floured board or pastry cloth as thinly as possible. Cut cookies with your favorite cookie cutter, then transfer to cookie sheets.
- Bake 6 to 8 minutes, until cookies are firm and beginning to brown on the bottom. Transfer to wire racks to cool.
3.1.09
Author: Barbara Grunes
Makes: 45 to 55 cookies
- ¾ cup sugar
- 1 egg, beaten
- 1½ teaspoons dark corn syrup
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Cream butter and sugar until smooth. Add egg and corn syrup.
