Rolled Soft Ginger Cookies
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Ginger||1 1⁄2 Teaspoon, ground|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Buttermilk||1⁄4 Cup (4 tbs)|
Sift flour, measure and resift 3 times with soda, ginger and salt.
Cream butter, add sugar gradually and beat until light and fluffy.
Add egg and molasses, beat well.
Add milk and flour mixture in 2 or 3 portions beginning and ending with flour and beating until smooth and well blended after each addition.
Wrap in waxed paper and chill several hours or overnight.
Divide in 3 portions and roll out on lightly floured board to about 14-inch thickness.
Cut with 2-inch cookie cutter and place on greased baking sheet.
Bake in a moderate oven (375° F.) for 10 to 12 minutes.
Cool on cake racks.
Makes 4 dozen 2" cookies.