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Candied Ginger Crisps

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  Butter/Margarine 1⁄4 Pound, softened (1/2 Cup)
  Solid vegetable shortening 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Light molasses 1⁄2 Cup (8 tbs)
  All purpose flour 3 Cup (48 tbs)
  Baking soda 1 Teaspoon
  Ground ginger 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Flaked coconut 1 Cup (16 tbs)
  Finely chopped candied ginger 1⁄2 Cup (8 tbs)

In large bowl of an electric mixer, beat butter, shortening, and sugar until creamy; beat in molasses.
In another bowl, stir together flour, baking soda, ground ginger, cinnamon, and cloves; gradually add to butter mixture, blending thoroughly.
Add coconut and candied ginger and mix until well combined.
Shape dough into 2 or 3 rolls, each 1 1/2 inches in diameter; wrap in wax paper and refrigerate until firm (at least 4 hours) or for up to 3 days.
Unwrap dough.
Using a sharp knife, cut into 1/4-inch-thick slices; place slices about 1 inch apart on lightly greased baking sheets.
Bake in a 350° oven for 10 minutes or until edges are lightly browned.
Transfer to racks and let cool.
Store airtight

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