GCC Recipe Swap

We've been cooking like crazy this week. I think I'm averaging about three dishwasher loads a day between all the cooks in this house. One of our favorite recipes this week was this one for Chewy Ginger Cookies. They are like a moist molasses ginger snap and we just had to share.

Chewy Ginger Cookies

3/4 cup unsalted butter, softened

1 cup white sugar

1/4 cup molasses

2 1/2 cups flour

1/3 cup water

1 1/2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1 tablespoon fresh ginger, chopped

1/4 teaspoon salt

3/4 cup raisins (optional)

2 tablespoons white sugar

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Stir in the molasses. Mix the water and baking soda and stir. Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture. Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]). Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake at 350°F for 10-12 minutes.

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