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2006-10-04 05:47:01 · 5 answers · asked by sunnyrose 1 in Food & Drink Cooking & Recipes

5 answers

I really don't use molasses for ginger cookies. I find my blood surgar level goes through the roof. I use maple syrup instead. It has a lower sugar count. Here is my recipe for you.

Ginger Cookie Recipe

Makes approximately 150 small cookies

1/2 cup dark maple or corn syrup
1 ½ cups light brown sugar
1 cup butter
2 eggs
1 ½ teaspoons ground cloves
1 ½ teaspoons ground ginger
¼ teaspoon fresh ground black pepper
3 Tablespoons minced candied ginger
4 to 5 cups all purpose flour
1 Tablespoon baking soda

In a large pot over medium-low heat, warm; dark corn syrup, brown sugar, and butter. Heat until this just melts, but no longer. Remove from heat and slowly add the eggs, one at a time. Sift together the spices, flour and baking soda. Stir candied ginger into the flour mixture. This is important so the candied ginger is distributed evenly. Add the flour/spice mixture to the wet ingredients. Place a piece of plastic wrap on the top of the dough. Let dough rest at room temperature overnight. The next day; roll the dough thin (about ¼-inch thin) and cut out cookies using a cookie cutter of your desired shape. Place on a lightly oil sprayed cookie sheet. Bake in a preheated 350F degree oven for 6 minutes. We like to cut the centers of our cookies out and place crushed hard candies in the center of these cookies. This result yields a cookie with a stained glass effect. If you choose this step, make sure you line your cookie sheet with foil and grease liberally or use a Silicone Baking Mat or these will stick. My favorite candy filling is lemon heads or cinnamon stars. The kids love smacking their bags of candies with the rolling pins.

2006-10-04 05:58:41 · answer #1 · answered by Zsoka 4 · 0 0

Unsulfered, and for a nice treat, if you can find crystyalized or preserved ginger at a health food or bulk store, that gives them a nice bite, and with the molasse the unsulfured is best, it is the least refined and keeps the cookies softer longer, keep them in a tightly closed tin for that.

2006-10-04 06:48:18 · answer #2 · answered by The Unknown Chef 7 · 0 0

My opinion is : Steen's Sorghum molasses

2006-10-04 06:49:25 · answer #3 · answered by ArcLight 2 · 0 0

Grandmas or Brer Rabbit

2006-10-04 05:54:03 · answer #4 · answered by Sugar Pie 7 · 0 0

Black Strap

2006-10-04 05:52:35 · answer #5 · answered by Brite Tiger 6 · 0 0

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