Esta es una exhibición prevé de cómo se va ver la receta de 'Crinkle-Faced Ginger Monsters' imprimido.

Receta Crinkle-Faced Ginger Monsters
by Jeannie Zastawny

Crinkle-Faced Ginger Monsters

Beatrice Ojakangas' Great Holiday Baking Book

Calificación: 4.3/5
Avg. 4.3/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12 servings

Ingredientes

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/4 cup dark molasses
  • 2 tsp baking soda
  • 1 tsp ground cinnamon1 tsp ground ginger
  • 1/4 tsp salt
  • 2 1/4 cups flour
  • Sugar, for dipping
  • Water, for sprinkling

Direcciones

  1. Preheat the oven to 375 F
  2. Lightly grease 2 baking sheets or cover with parchment paper
  3. In a large bowl using an electric mixer, cream the butter with the brown sugar
  4. Add the egg and molasses
  5. Beat until light and fluffy
  6. Beat in the baking soda, cinnamon, gigner, and salt
  7. Add the flour
  8. Mix until the dough is stiff
  9. Using a #12 ice cream scoop or a 1/3 cup measure, scoop the dough from the bowl.
  10. Dip the tops of the balls of dough into sugar
  11. Place them 3 inches apart, sugar side up, in the prepared pan
  12. Sprinkle each cookie with 5 or 6 drops of water
  13. Bake for 12 minutes, or until just set