Brown Sugar Ginger Crisps
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 5 dozen cookies
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon ground ginger
- 1 large egg yolk
- 3/4 teaspoon baking powder
- 1 cup packed light brown sugar
- 2 sticks (1 cup) unsalted butter, softened
- Carbohydrate 7 g(2%)
- Cholesterol 11 mg(4%)
- Fat 3 g(5%)
- Fiber 0 g(0%)
- Protein 0 g(1%)
- Saturated Fat 2 g(10%)
- Sodium 27 mg(1%)
- Calories 58
Preparation Preheat oven to 350°F. Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in yolk, vanilla, and gingers. Add flour mixture and mix at low speed until just combined. Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 to 15 minutes. Cool cookies on sheets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely. Cooks' note:· Cookies keep in an airtight container at room temperature 3 weeks.
Preparation Preheat oven to 350°F. Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in yolk, vanilla, and gingers. Add flour mixture and mix at low speed until just combined. Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 to 15 minutes. Cool cookies on sheets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely. Cooks' note:· Cookies keep in an airtight container at room temperature 3 weeks.
