RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5596
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| Recipe Name: |
Regency Ginger Crisps - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
75.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.04
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
To measure molasses, first spray the inside of the measuring cup with Pam so the molasses won't stick.
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Ingredients:
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Directions:
Do not preheat the over yete - the dough must chill before baking.
Melt butter and mix in sugar. Let mixture cool. Add egg, soda, molasses, salt and ginger. Stir the mixture thoroughly. Add flour and mix in. Chill the dough for 1 hour (overnight is even better).
When the dough has chilled, preheat the oven to 375 degrees, with the rack in the middle position.
Roll the dough into walnut-sized balls with your hands (you can use a disher to measure). Roll the dough balls in the sugar (just dump them into the bowl with the sugar in it and shake the bowl gently to coat them.)
Place the balls on greased cookie sheets, 12 to a standard sheet. Flatten with a spatula.
Bake at 375 degrees for 10 to 12 minutes or until nicely browned. Cool on cookie sheets for no more than 1 minute, and then remove to a wire rack to finish cooling (if you leave these on the cookie sheets too long, they will stick.) |
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| Nutrition per Serving: |
| Calories: |
150 |
Total Carbs: |
21.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
8.8 |
Fat: |
6.1 |
Protein: |
1.48 |
| Fiber: |
0.36 |
Sodium: |
160.89 |
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