Martha Stewart's Ginger Snaps
1-1/2 cups whole wheat pastry flour (can use white) 3/4 cup sugar (I usually cut back ever so slightly) 1 tsp. baking soda 1/2 tsp. salt 1 tsp. ground ginger 1/2 tsp. ground cloves 1/2 cup canola oil(I've cut back close to 1/3 with slightly dry dough) 1 egg 1/4 cup molasses 3/4 cup rolled oats
Preheat oven to 375 1. Mix dry, then wet; then combine 2. place 1 oz. blobs (makes very large cookies) on silpat 3. Press down with bottom of a glass dipped in sugar 4. bake about 12 minutes (the less baked, the gooier they are ) Cool on rack. Devour
Baking bread today, but I may give these a try. I've never added oatmeal to my Ginger Snap recipe.~~Vicki
Swedish Ginger CookiesThis is a MarthaStewart recipe and they are the best ginger cookies I have ever tasted. The bacon grease - strain it first - adds a smoky taste and they are wonderful!Swedish Ginger Cookies1/2 cup melted and strained bacon fat1 cup sugar (gran.) plus more for rolling4 Tbs. dark molasses1 large egg2 cups plain flour3/4 tsp. salt2 tsps. baking soda1 tsp. groung ginger1 tsp. ground cloves1 tsp. cinnamon (try the Saigon)Preheat oven to 350 degrees. In bowl of electric mixer, cream together bacon fat and sugar. Beat in molasses and egg. Add remaining ingredients and combine thoroughly.Shape dough into walnut-size balls, roll in sugar, and flatten with fingers on ungreased baking sheets. Bake for 10 to 12 minutes, or until coookies are golden brown and cracked on top. Let cool on wire racks. Store in airtight container.I love these!!!!
© RDA Enthusiast Brands, LLC 2014