Date: Fri, 28 Feb 1997 08:54:32 -0600 (CST)
From: "email@example.com" (meryl@Onramp.NET)
I love these ginger cookies and have successfully used them with a
cookie cutter instead of flattening with a glass. The cookie cutter
method is much easier! These cookies, like the Hannukah Stars, are
dark in color. But, you could probably make a powdered sugar, skim
milk (and maybe a little lemon juice) to make the icing. I've seen
lots of ginger cookies with icing, so it might work.
* Exported from MasterCook *
Recipe By : adapted from THE NEW DR. COOKIE COOKBOOK p.46
Serving Size : 72 Preparation Time :0:00
Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup packed brown sugar
1 tablespoon prune puree
3/4 cup molasses
1/3 cup apple juice -- unsweetened
3 cups all-purpose flour -- unbleached
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Beat the brown sugar, pruen puree, and molasses with an electric mixer
until smooth. Add the apple juice and beat again. Add the flour,
baking soda, ginger, cinnamon, and salt and beat until well mixed.
Covered and refrigerate for at least 3 hours.
Preheat the oven to 350 degrees F and put parchment paper on two
baking sheets (or spray the sheets with nonstick cooking spray.)
Rolled the chilled dough into balls about the size of a large marble.
Arrange the balls on the baking sheets and flatten them slightly with
a glass with flour on the bottom of the glass to prevent sticking.
Bake for 10 to 12 minutes or until the cookies are lightly browned.
For extra-crisp cookies, bake for an additional minute. Cool the
cookies on a wire rack. Repeat until all the cookes are baked.
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