Dee is the friend which gave me the recipe for Heavenly Hots that has won the heart of one of our son-in-laws and we have to have them for breakfast anytime he is here or I go there. Dee has graciously given us this recipe which makes a great ginger cookie. They make a great gift during the holidays, put in a clear bag and tied with Christmas plaid ribbon.
This recipe was taken from a cookbook I bought while I was in Juneau, Alaska. We took a float plane to the Taku Glacier Lodge for lunch and these cookies were served for dessert
1 cup butter 1 Tbps. cinnamon
1 ¾ cups granulated sugar 1 Tbps. ground ginger, plus
¾ cup brown sugar 2 tsps. ground ginger
1 egg 1 tsp. cloves
1/3 cup molasses 2 tsps. nutmeg
2 ¾ cups all-purpose flour ½ tsp. salt
1 ¼ tsp. baking soda raw sugar
Preheat oven to 350 degrees
Cream butter and sugars together until fluffy
Beat in eggs and molasses
Mix flour, baking soda, spices and salt; add to the above, mix until blended
Using a tablespoon or small ice cream scoop, form a walnut sized dough and dip (or roll) into the raw sugar
Place on ungreased cookie sheet
Bake 10-12 minutes for softer cookies, longer for crispier cookies; cookies will crack on the top, that’s ok.