Mrs Fields Gingersnaps

Mrs Fields Gingersnaps - speed until light and fluffy Add...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Sheet1 Page 1 Mrs Fields Gingersnaps Categories: Cookies Yield: 30 servings 2 1/2 c Flour 1/2 ts Soda 1/4 ts Salt 2 ts Ginger 1 ts Crystallized ginger diced 1/2 ts Allspice 1/2 ts Black pepper 1 1/4 c Dark brown sugar packed 3/4 c Butter softened 1 lg Egg 1/4 c Unsulfured molasses Preheat oven to 300d F. In a medium bowl combine flour, soda, salt, ginger, crystallized ginger, allspice and pepper. Mix well and set aside. In a large bowl, mix sugar and butter with an electric mixer set at medium speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Chill the dough in the refrigerator for 1 hour--the dough well be less sticky and easier to handle. Form dough into balls 1 inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart. Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a cool, flat surface....
View Full Document

{[ snackBarMessage ]}

Ask a homework question - tutors are online