Gingersnaps: Difference between revisions
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New page: {{RecipeSummary |PrepTime=15 min |CookTime=11-12 min/sheet |Source=Martha Stewart Living |Yield=~3 dozen |Rating=Very good }} === Ingredients === * 1 1/2 c whole wheat flour minus 3 T * 3 ... |
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[[Category:Cookies]] | [[Category:Cookies]] | ||
[[Category:Very | [[Category:Very Good]] | ||
Latest revision as of 18:17, 29 September 2009
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 11-12 min/sheet |
| Source | Martha Stewart Living |
| Yield / serves | ~3 dozen |
| Rating | Very good |
Ingredients
- 1 1/2 c whole wheat flour minus 3 T
- 3 T cornstarch
- 1/2 - 3/4 c sugar
- 3/4 c rolled oats
- 1 t baking soda
- 1/2 t salt
- 1 t ground ginger
- 1/2 t ground cloves
- 1/2 c oil
- 1 egg
- 1/4 c molasses
Preparation
Preheat oven to 375°. Mix dry ingredients together. In separate bowl mix together oil, egg, and molasses. Add wet ingredients to dry and mix to combine. Drop by teaspoon on silpat-lined or greased cookie sheet. Press down with bottom of glass dipped in sugar. Bake 11-12 minutes. Cool on rack.
