59 degrees, driving rain, dark sky. Perfect day. Before you say that 59 degrees is about 30 off from perfect, perhaps this will sway you. This weather reminds me of a place I love, the Oregon Coast in winter. Since I can’t have the place, the next best thing is a flavor that seems to be best savored in the cool air of a changing season. Take a break from Chocolate Chip and get your Ginger on…
Big, Soft, Ginger Cookies
2 1/4 cups
2 teaspoons ground
1 teaspoon baking
3/4 teaspoon ground
1/2 teaspoon ground
1/4 teaspoon salt
3/4 cup margarine,
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white
1. Preheat oven to 350 degrees F (175 degrees C). Sift
together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar
until light and fluffy. Beat in the egg, then stir in the water and molasses.
Gradually stir the sifted ingredients into the molasses mixture. Shape dough
into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten
3. Bake for 8 to 10 minutes in the preheated oven. Allow
cookies to cool on baking sheet for 5 minutes before removing to a wire rack to
cool completely. Store in an airtight container.