Many thanks to Red Leader (aka ScoutMom) for this recipe.
3/4 C. margarine, softened
1 C. white sugar
1/4 C. molasses
1 1/2 t. baking soda (put in 1/4 C. measure, add water to fill)
2 1/2 C. all-purpose flour
2 t. ground ginger
1 t. ground cinnamon
1/4 t. ground nutmeg (freshly ground is best)
1/4 t. ground cloves
1/4 t. salt
In a large bowl, cream together the margarine and the sugar until fluffy. Stir in molasses and water/baking soda mixture, mixing at low speed until just combined. Sift or whisk together flour, salt and spices. Add gradually to the sugar/margarine mixture until combined.
Refrigerate dough for 1 hour.
Shape dough into walnut-sized balls. Place 2 inches apart on parchment paper-lined cookie sheet. Return dough to refrigerator between batches. Bake at 350 degrees F for 10-12 minutes. Cool. Eat. Not necessarily in that order.
Notes: Red Leader rolls her dough balls in additional sugar and flattens them with a fork, baking them on an ungreased cookie sheet. We prefer them unsugared. And I have a thing for parchment paper, an obsession really.
[...] Soft Jedi Ginger Cookies [...]
And Boy #1 (who I’m sure has a theme name, but I can’t remember it
) is currently making Mexican Hot Chocolate Cookies – chocolate drop cookies rolled in a mixture of cinnamon, sugar and chili powder. How’s that for adventurous? (And – it was a tough choice between these and the ginger cookies for him, because we ALL love those dang ginger cookies.)
I may even blog about it.
{Will try and return your call sometime tonight, I hope, after the madness subsides.}
Lobot
Yeah, he reminded me of that this evening (during which the madness did not, in fact, subside). The cookies were good – chocolate/cinnamony, with just a slightly spicy aftertaste that made one’s tastebuds sit up and ask, “what was *that*??”
I’m not sure they rival the ginger cookies, however. Very little does.