| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 1/4 Tasse | All-purpose flour, sifted before measuring |
| 2 Teelöffel | Baking soda |
| 1 Teelöffel | cloves ground |
| 1 Teelöffel | ginger ground |
| 1 Teelöffel | cinnamon ground |
| 1 Teelöffel | salt ground |
| 3/4 Tasse | butter unsalted, softened |
| 1 1/2 Tasse | sugar |
| 1 | egg |
| 1/4 Tasse | molasses |
|
1. Heat oven to 375 degrees. Have ungreased baking sheet(s) ready. Sift together the flour, baking soda, spices and salt; set aside.
2. Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute. Add the egg and molasses; mix well. Stop the mixer and add the flour mixture. Mix just until combined.
3. Using about 1 1/2 teaspoons dough for each, roll dough into balls. Roll in the remaining 1/2 cup granulated sugar so they are fully coated. Arrange on baking sheet, spacing them 2 inches apart. If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar.
4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let cool.
Colleen Ries
|
|
Anmerkungen zum Rezept:
keine |
