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| 1 | cup | butter, unsalted | at room temperature |
| 1 | cup | brown sugar | |
| 1 | each | egg yolk | |
| 1 | teaspoon | vanilla extract | |
| 1/4 | teaspoon | ginger | ground |
| 1 1/2 | cups | flour, all-purpose | |
| 3/4 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt |
Cream together the butter and brown sugar.
Beat in the egg, vanilla, ginger.
Sift the flour, baking powder and salt, and then combine with the other ingredients.
This may be put in the fridge for a half hour or so to make the dough easier to handle.
Roll out cookies and cut.
Put on an ungreased baking sheet at 350 degrees for 10-12 minutes.
| % Daily Value* | |
| Total Fat 46.0g | 72% |
| Saturated Fat 29.0g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 302mg | 13% |
| Total Carbohydrate 36.0g | 12% |
| Dietary Fiber 1.0g | 5% |
| Sugars 0.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 28% | Vitamin C | 0% | |
| Calcium | 4% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
A great classic recipe! Everyone I made them for loved them.
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