Lemon Ginger Cookies
|Sifted unbleached flour||2 1⁄2 Cup (40 tbs)|
|Firmly packed dark brown sugar||1 Cup (16 tbs)|
|Baking soda||2 Teaspoon|
|Ground ginger||3 Teaspoon|
|Unsulphured molasses||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Grated lemon rind||1 Tablespoon|
|Unsalted butter||3⁄4 Cup (12 tbs), softened|
|Granulated sugar||1⁄4 Cup (4 tbs)|
Sift together flour, baking soda, salt, ginger and cinnamon onto waxed paper.
Beat butter with brown sugar and egg in large bowl until light and fluffy.
Beat in molasses and lemon rind until well blended.
Stir in dry ingredients, half at a time, blending well after each addition.
Roll dough into balls, 1 level tablespoon at a time, between palms of hands; roll in granulated sugar.
Place balls 2 inches apart on ungreased cookie sheets.
Bake at 350 degrees for 10 minutes.
Do not overbake.
Cookies will be soft in the center.
Cool completely on wire racks and store in tightly covered containers.
NOTE TO COOK: Carry to party in covered container and arrange on serving dish.