Tooth-Splitting Gingernuts Recipe

Ingredients
<br>- ½ cup butter, melted
<br>- 1 cup white sugar
<br>- 1  egg
<br>- 2 tablespoons molasses
<br>- 2 cups self-rising flour
<br>- 3 tablespoons ground ginger
<br><p></p>Directions
<br>step 1: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
<br>step 2: In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. Combine the flour and ginger; stir into the molasses mixture until well blended. Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets.
<br>step 3: Bake for 12 to 15 minutes on the top shelf of your oven. Reduce the oven temperature to 280 degrees F (137 degrees C). Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.
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Ingredients
- ½ cup butter, melted
- 1 cup white sugar
- 1 egg
- 2 tablespoons molasses
- 2 cups self-rising flour
- 3 tablespoons ground ginger

Directions
step 1: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
step 2: In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. Combine the flour and ginger; stir into the molasses mixture until well blended. Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets.
step 3: Bake for 12 to 15 minutes on the top shelf of your oven. Reduce the oven temperature to 280 degrees F (137 degrees C). Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.

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