Gingersnaps

 

 

 

 

INGREDIENTS:

3/4 cup margarine

1 cup granulated sugar   

1 egg

1/4 cup molasses 

2 cups all-purpose flour

1 tablespoon ground ginger 

1 teaspoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

 

1/2 cup granulated sugar

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.  

 

In a medium bowl, cream together the margarine and 1 cup white sugar until smooth.

Beat in the egg and molasses until well blended.

 

Combine the flour, ginger, cinnamon, baking soda and salt.

 

Stir into the molasses mixture to form a dough.

 

Roll dough into 1 inch balls and roll the balls in the remaining sugar.

Place cookies 2 inches apart onto ungreased cookie sheets.

 

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.


 

Yields 3 Dozen

 

 

 

 

 

Almond  Cookies

 

 

 

 

INGREDIENTS:

1/2 cup butter, softened

1/2 cup granulated sugar

1 egg

1 1/4 cups all-purpose flour

1/2 cup ground almonds

2 teaspoons Amaretto Liqueur

 

 

 

DIRECTIONS:

 

Preheat oven to 400 degrees.  

 

In large bowl, cream together the butter and sugar.

Beat in the egg, amaretto, and almonds.

 

Gradually mix in the flour until well blended.

 

Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.

 

Bake in preheated oven for 5 to 8 minutes or until lightly colored.

 

Cool on pan for a minute or two, then transfer to a rack to cool.

 

 

Yields 4 Dozen

 

 

 

 

 

Black  and  White  Heart  Cookies

 

 

 

 

INGREDIENTS:

1/2 cup (1 stick) butter, softened

2/3 cup granulated sugar

1 egg

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

 

1 pkg.  (8 squares) Semi-Sweet Chocolate, melted


 


DIRECTIONS:

 

Preheat oven to 350 degrees.  
 

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.

 

Blend in egg and vanilla.

 

Mix flour, baking powder and salt.

 

Add to butter mixture; beat until well blended.

 

Cover and refrigerate 1 hour.

 

Roll out dough to 1/8 inch thickness on lightly floured surface.

 

Cut out with 2 inch heart-shaped cookie cutter.

Place 2 inches apart on parchment paper covered baking sheet.

Refrigerate 30 minutes.

 

Bake cookies 10 minutes or until edges are lightly browned.

Cool.

 

Dip 1 side of each cookie in melted chocolate.

 

Place on wire racks; let stand until chocolate is firm.

 

 

Yields 4 Dozen

 

 

 

             

   

    

 Salem's Den  Salem 2004 and Beyond

Created by Salem of