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Name: GIANT GINGER COOKIES
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 25
Cuisine: American
Ingredients: 4 1/2 cups Flour; 4 teaspoons ground ginger; 2 teaspoons baking soda; 1 1/2 teaspoons Ground cinnamon; 1 teaspoon ground cloves; 1 1/2 cups Shortening; 2 cups granulated sugar; 2 Eggs; 1/2 cup Molasses; 3/4 cup Coarse sugar or granulated sugar

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INGREDIENTS

4 1/2 cups Flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons Ground cinnamon
1 teaspoon ground cloves
1 1/2 cups Shortening
2 cups granulated sugar
2 Eggs
1/2 cup Molasses
3/4 cup Coarse sugar or granulated sugar

INSTRUCTIONS

1. Preheat oven to 350F. In a medium bowl

stir together flour, ginger, baking soda, cinnamon,

doves, and !/4 teaspoon salt. Set aside.

2. In a large bowl beat shortening for

30 seconds. Add the 2 cups granulated sugar; beat

until combined. Beat in eggs and molasses until

combined. Beat in half of flour mixture. Stir

in remaining flour mixture. Using a !/4-cup ice

cream scoop, shape dough into 2-inch balls; roll

in the coarse or granulated sugar. Place balls

2'/2 inches apart on an ungreased cookie sheet.

3. Bake in preheated oven for 12 to 14 min

utes or until cookies are light brown and puffed.

(Do not overbake or cookies will not be chewy.)

Cool on cookie sheet for 2 minutes. Transfer to

wire racks; cool.

Makes 25 (4-inch) cookies.

TO STORE: Place in layers separated by waxed paper in airtight container; cover. Store at room temp up to 3 days or freeze up to 3 months.

NOTES

These irresistible cookies are giant in size and huge in snappy ginger flavor. Shown on the
cover of the November 1998 issue of
Better Homes and Gardens magazine,
they prompted scores of calls from readers saying
they were the best ginger cookies ever.

Alert editor

GIANT GINGER COOKIES

4 1/2 cups Flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons Ground cinnamon
1 teaspoon ground cloves
1 1/2 cups Shortening
2 cups granulated sugar
2 Eggs
1/2 cup Molasses
3/4 cup Coarse sugar or granulated sugar

1.	Preheat oven to 350F. In a medium bowl
stir together flour, ginger, baking soda, cinnamon,
doves, and !/4 teaspoon salt. Set aside.

2.	In    a    large    bowl    beat    shortening    for
30 seconds. Add the 2 cups granulated sugar; beat
until combined. Beat in eggs and molasses until
combined.  Beat in half of flour mixture.  Stir
in remaining flour mixture. Using a !/4-cup ice
cream scoop, shape dough into 2-inch balls; roll
in   the  coarse  or  granulated  sugar.  Place  balls
2'/2 inches apart on an ungreased cookie sheet.

3.	Bake in preheated oven for 12 to 14 min
utes or until cookies are light brown and puffed.
(Do not overbake or cookies will not be chewy.)
Cool on cookie sheet for 2 minutes. Transfer to
wire racks; cool.

Makes 25 (4-inch) cookies.

TO STORE: Place in layers separated by waxed paper in airtight container; cover.   Store at room temp up to 3 days or freeze up to 3 months.

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Nutrition

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Serving Size: 1 (71g)
Recipe Makes: 1

Calories: 258
Calories from Fat: 94 (36%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1.3g
Cholesterol 89.2mg		27 %
Sodium 130.6mg		5 %
Potassium 108.3mg		3 %
Total Carbohydrate 35.5g		10 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 34.7g
Protein 5.3g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 258

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