- 3/4 cup [190 ml] butter
- 3/4 cup [190 ml] sugar
- 3/4 cup [190 ml] molasses
- 2 tablespoons [30 ml] water
- 3 1/2 cups [875 ml] flour
- 2 teaspoons [10 ml] baking powder
- 3/4 teaspoon [3.75 ml] baking soda
- 1 teaspoon [5 ml] salt
- 3 teaspoons [15 ml] ginger
- A little Cayenne
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- Cream butter and sugar.
- Add molasses, water, flower, baking powder, baking soda, salt, ginger and Cayenne.
- Using waxed paper, rol dough into small rolls.
- Refrigerate for 24 hours.
- Thinly slice.
- Bake on a greased cookie for 10 to 12 minutes, in a 375°F [190°C] oven.
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