Best Ginger Cookies
Raisin gingersnaps so delicious, you will want to eat the whole batch!
- 1 1/3 cups butter or margarine, softened
- 1 1/3 cups sugar
- 2 eggs
- 2 2/3 cups flour
- 1/4 teaspoon salt
- 2 cups California raisins
- 1/2 cup chopped candied ginger
- 1 egg white, beaten
In mixer bowl, cream butter, sugar and eggs. Stir in flour and salt, mixing until blended. Stir in raisins and ginger. Chill dough.
Roll out to 1/8-inch thickness on floured board; cut into desired shapes with sharp-edged cookie cutters. Space 1-inch apart on greased baking sheet. Brush with beaten egg white; sprinkle with additional granulated sugar, or decorate with colored sugars, dragées, candied fruits and nuts. Bake in 350°F oven 12 to 15 minutes, until golden. Cool 2 to 3 minutes on pan; remove to rack to cool completely.
Note: An additional 1/2 cup of California raisins and 1 tablespoon powdered ginger may be substituted for the candied ginger.
Nutrition Facts Per Serving
Calories 190 (40% from fat); Total Fat 9g (sat 5g, mono 3g, poly 0g, trans 0g ); Cholesterol 35mg; Protein 2g; Carbohydrate 27g; (Dietary Fiber <1g; Sugars 17g; ); Iron 1mg; Sodium 110mg; Calcium 14mg; Potassium 151mg
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