Easy to Make Ginger Cookies

SUBMITTED BY: pall

"This is an easy recipe used by my grandma to make crunchy cookies."

SERVINGS & SCALING

Original recipe yield: 2 dozen

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INGREDIENTS

1/2 cup shortening
1/2 cup confectioners' sugar
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 pinch salt
1 tablespoon chopped fresh ginger root
1/2 cup cornstarch

READ REVIEWS (4)

DIRECTIONS

In a medium bowl, cream together the shortening and confectioners' sugar. Stir in the egg. Sift together the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the ginger. Cover the dough, and refrigerate for at least a 1/2 hour.
Preheat oven to 350 degrees F (175 degrees c).
Dust a clean, dry surface with corn starch. Roll the dough out to 1/4 inch thickness, and cut out cookies with the cutter of your choice. Place cookies 1 1/2 inches apart on unprepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until cookies are slightly brown at the edges. Remove from baking sheets to cool on wire racks.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 21, 2003 by LOULOU73

A very nice, simple cookie that my husband actually ate and asked me to cook again - the only other type he likes are Anzac biscuits which are also crunchy. I want more crisp crunchie cookie recipes!!! The dough was a nice consistency and handled very well. I will add a bit more ginger next time.

4 users found this review helpful

Reviewed on Sep. 27, 2006 by BETHFLOWERS

These are a perfect way of getting ginger-root into my 3 yr. old. (Ginger-root keeps her from getting carsick.) We cut these with little heart-shaped cutters and dipped the topsides in sugar before baking. (Lots of fun for my little helper!) I had to hide some because everyone else in the house was eating them! Oh, these freeze nicely and thaw quickly.

2 users found this review helpful