MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Giant Ginger Cookies
Categories: Cookies
Yield: 28 Cookies

4 3/4 c All-purpose flour; sifted
3 ts Baking soda
1/2 ts Salt
2 ts Cinnamon
2 ts Ginger
1 ts Powdered cloves
1 ts Mustard powder
1 c Butter
1 tb Instant coffee or
- cocoa powder
1 c Granulated sugar
1 c Molasses
1 Xl Egg
3/4 c Milk
6 1/4 oz Currants (1-1/4 c)
1 c Walnuts; chopped (optional)

Adjust two racks to divide the oven into 3rds and preheat to 350?F.
Optionally cut aluminum foil to fit cookie sheets.

Sift together the flour, baking soda, salt, cinnamon, ginger, cloves,
and mustard, and set aside. In the large bowl of an electric mixer
cream the butter. Add the instant coffee and beat well. Then beat in
the sugar. Add the molasses and beat until smooth. Add the egg and
beat well; the mixture will look curdled--it's OK. On low speed add
the sifted dry ingredients in 3 additions alternately with the milk
in 2 additions, scraping the bowl as necessary with a rubber spatula
and beating only until smooth after each addition. Stir in the
currants.

Use a heaping 1 tb of the dough for each cookie. Make these
extra-large, use as much dough as you can reasonably pile on the
spoon. Place the cookies 2-1/2 to 3" apart on the cut aluminum foil,
keeping the cookies as round and as even as possible.

Bake for 20 to 22 minutes, reversing the sheets a few times. Be
careful the cookies on the bottom shelf don't burn. Bake until the
tops of the cookies spring back sharply when lightly pressed.

Slide the foil off the sheet. With a wide metal spatula transfer to
racks to cool. They will form steam as they cool and the stpam will
make the bottoms moist. To prevent that, raise the cooling racks by
placing them on any right-side-up cake pans or mixing bowls.

I made a frosting with vanilla sugar and water and dipped the top of
each cookie in it.

Recipe by Book of Great Cookies by Maida Heatter

Posted by: Pat Stockett

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