Giant Ginger Cookies

 Amanda Hanberg’s recipe

Giant Ginger Cookies

Chewy and delicious, these cookies are giants in

both size and snappy ginger flavor.

Prep: 20 minutes Bake: 11 minutes per batch

Oven: 350°F Makes: about 24 cookies

4½ cups all-purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1½ teaspoons ground cinnamon

1 teaspoon ground cloves

¼ teaspoon salt

1½ cups shortening

2 cups sugar

2 eggs

½ cup molasses

¾ cup sugar

1. In a medium bowl stir together flour, ginger,

baking soda, cinnamon, cloves, and salt; set

aside. In a large mixing bowl beat shortening

with an electric mixer on low speed for 30 sec-

onds. Add the 2 cups sugar. Beat until combined,

scraping sides of bowl occasionally. Beat in eggs

and molasses until combined. Beat in as much of

the flour mixture as you can with the mixer. Stir

in any remaining flour mixture.

2. Shape dough into 2-inch balls using

a

¼-cup measure or scoop. Roll balls in the ¾ cup

sugar. Place 2½ inches apart on an ungreased

cookie sheet.

3. Bake in a 350° oven for 11 to 13 minutes or

until bottoms are lightly browned and tops are

puffed (do not overbake). Cool on cookie sheet

2 minutes. Transfer to a wire rack and let cool.

Nutrition Facts per cookie: 306 cal., 13 g total fat (3 g sat. fat),

18 mg chol., 138 mg sodium, 45 g carbo., 1 g fiber, 3 g pro.

Daily Values: 1% vit. A, 1% vit. C, 3% calcium, 10% iron

Exchanges: 3 Other Carbo., 2½ Fat

Ginger Cookies: Prepare as above, except shape

dough into 1-inch balls; roll in sugar. Place

1½ inches apart on an ungreased cookie sheet.

Bake in a 350° oven for 8 to 9 minutes or until

bottoms are lightly browned and tops are puffed

(do not overbake). Cool on cookie sheet for

1 minute. Transfer to a wire rack and let cool.

Makes about 120 cookies.