Cinnamon-Spiced Ginger Crisps
Ingredients:
2 cups all-purpose flour
3/4 cups granulated sugar
3/4 cups butter or margarine, softened
1/2 cup dark molasses
1-1/2 teaspoon ground ginger
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
additional granulated sugar
Directions:
- Into a large bowl measure all ingredients except the "additional granulated sugar".
- Mix at low speed, beat ingedients until just mixed.
- Increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula.
- Wrap dough in waxed paper and refrigerate one hour until slightly firm so dough will be easy to handle.
- Preheat oven to 375 F.
- On a lightly floured surface divide dough into about 72 equal balls.
- With hands, roll dough into balls, roll each ball in additional granulated sugar.
- Place balls on greased cookie sheets about 2" apart.
- Flatten into 1/8"-thick circle with glass.
- If desired sprinkle with additional sugar.
- Bake 8-10 minutes or until lightly browned around the edges.
- Cool cookies 2 minutes on cookie sheets, then with a spatula, carefully remove to wire racks to cool.
- Store in an airtight container up to 2 weeks.
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