These cookies call for both fresh and powdered ginger so they have a very distinct ginger flavor. If you don’t have fresh ginger, you can double the powdered ginger.
Ingredients: • 1/2 c. coconut oil or shortening (Spectrum) • 1/2 c. dark brown sugar • 1/4 c. white sugar • 1 T. vanilla • 1 egg (or egg replacer) • 3 T. molasses • 1 1/2 cups All Purpose Baking Mix • 2 t. ginger • 2 t. fresh grated ginger
Instructions: Makes 2 dozen 2 inch cookies. Cream shortening with both sugars, add vanilla and mix until well blended. Add egg or egg replacer. Add molasses and blend well. Fold in dry ingredients. Peel away the outer peel of a 1 inch piece of ginger and grate the flesh part with ginger grater or fine holes on regular grater. Add fresh ginger to cookie mix and blend well. Place tablespoon size balls of dough on greased cookie sheet and bake @ 350 for 10 minutes or until golden brown.
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Who doesn’t LOVE crêpes? After some experimenting, prepare crêpe batter according to package directions. Add ¼ cup Dutch process cocoa and 1 teaspoon sugar to batter. Blend well. Prepare crepes, placing between wax paper or on separate plates. Enjoy!