Cooking With Up To Beat Boi : Forum : Big Soft ginger cookies recpe


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Big Soft ginger cookies recpe

16 Years Ago


Quote:
INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
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 slightly.
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.
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    16 Years Ago


    INGREDIENTS
    15 graham crackers, crushed
    2 tablespoons butter, melted
    4 (8 ounce) packages cream cheese
    1 1/2 cups white sugar
    3/4 cup milk
    4 eggs
    1 cup sour cream
    1 tablespoon vanilla extract
    1/4 cup all-purpose flour
    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
    In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
    In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
    Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving

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