Thursday, December 11, 2008

Slice and Bake Ginger Waffers

(picture & recipe from Gifts from the Christmas Kitchen)
Yield: Makes about 4-1/2 dozen cookies
1 cup packed brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup light molasses
1 egg
2 teaspoons ground ginger
1 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups all-purpose flour
1. Beat brown sugar, butter and molasses in large bowl with electric mixer at medium speed until creamy. Add egg, ginger, orange peel, salt, cinnamon and cloves; beat until well blended. Stir in flour until well blended. (Dough will be very stiff.)
2. Shape dough into 2 logs, each about 1-1/2 inches in diameter and 8 inches long. Wrap each log in plastic wrap; refrigerate at least 5 hours or up to 3 days.
3. Preheat oven to 350°F. Cut dough into 1/4-inch-thick slices. Place about 2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until set. Remove to wire racks to cool completely.
Variations: Dip half of each cookie in melted white chocolate, or drizzle cookies with a glaze of 1-1/4 cups powdered sugar and 2 tablespoons orange juice. Or, cut cookie dough into 1/8-inch-thick slices and bake. Sandwich melted caramel candy or peanut butter between cooled cookies.

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