Saturday, November 14, 2009

Ginger Harvest Cookies

Last night I made a batch of quite possibly my very favorite fall cookies. That's a bold statement for me because I have a penchant for cookies -- especially in the fall. Suffice it to say, that this cookie is filled with delectable fall spices and deliciously sweetened flavors. I love thick, chewy cookies. This recipe is chewy goodness at its best! Just thought I'd share...

Ginger Harvest Cookies
  • 6 3/4 cups all purpose flour
  • 6 tsp. ground ginger
  • 3 tsp. baking soda
  • 2 1/4 tsp. ground cinnamon
  • 1 1/2 tsp. ground cloves
  • 1/4+ tsp. salt
  • 2 1/4 cups shortening
  • 2 cups granulated sugar
  • 3 eggs
  • 3/4 cup molasses
  • 1/2 cup coarse sugar or raw sugar
In medium bowl sift together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.

In large mixing bowl beat shortening until softened. Gradually add the 2 cups of granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir in remaining flour mixture a little at a time.

Shape into 2 inch balls and roll in sugar. Place on an ungreased cookie sheet about 2 inches apart. Bake in 350 degree oven for 12 to 14 minutes until cookies are light brown and puffed. Do not over-bake or the cookies will not be chewy. Let stand for 2 minutes before transferring to rack. Cool.