Ginger-Pecan Chews
Yield
3 dozenPrep
20 minCook
14 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
molasses
|
|
| ½ | cup |
crystallized ginger (candied)
chopped |
*
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
molasses
|
|
| 118 | ml |
crystallized ginger (candied)
chopped |
*
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
ginger
ground |
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
pecans
chopped |
|
Directions
Preheat oven to 375℉ (190℃).
Mix the sugar, margarine, molasses, crystallized ginger and egg in a large bowl.
Stir in the flour, ground ginger, baking soda and salt.
Stir in the pecans.
Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Press a pecan half in the center of each cookie, if desired.
Bake for 12 to 14 minutes, or until almost no indentation remains when touched in the center.
Immediately remove from the cookie sheets.
Cool on wire racks.
