I happen to love cookies this time of year, and thought I'd share a submitted recipe for a yummy-looking ginger cookie.
It's from Carol Timms, and is for Ginger Bends, a cookie that she calls "a lovely, soft version of ginger snaps."
Sounds good to me.
1 1/2 cup sugar, divided
3/4 cup Butter
1/4 cup Briar Rabbit Molasses (Gold Label)
2 teaspoon baking soda
2 1/4 cup flour
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon cinnamon
Add 1 cup sugar, molasses and egg, and stir with a fork.
Mix dry ingredients in a separate bowl and slowly add to wet mixture while stirring.
Chill for at least four hours or overnight.
Make 1-inch dough balls and roll in remaining 1/2 cup sugar (you may need more, though).
Grease cookie sheets and bake at 375 degrees for 8 to 10 minutes.