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Ginger Thins

Ginger Thins
From Rock Island, Illinois, Eleanor Senske suggests a dollop of lemon sherbet complements her spiced treats nicely.
21 ServingsPrep: 15 min. + freezing Bake: 10 min.

Ingredients

  • 6 tablespoons butter, softened
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 2 tablespoons molasses
  • 1 tablespoon cold strong brewed coffee
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt

Directions

  • In a large bowl, cream butter and 1/2 cup sugar until light and
  • fluffy; set remaining sugar aside. Beat in molasses and coffee to
  • creamed mixture. Combine the remaining ingredients; add to creamed
  • mixture until well combined (dough will be soft).
  • Cover and freeze for 15 minutes. Shape dough into a 7-in. roll;
  • flatten to 1-in. thickness. Wrap in plastic wrap. Freeze for 8 hours
  • or overnight.
  • Unwrap dough and cut into 1/8-in. slices; place 2 in. apart on
  • parchment paper-lined baking sheets. Sprinkle with reserved sugar.
  • Bake at 350° for 8-10 minutes or until firm. Remove from pans to
  • wire racks to cool. Yield: 3-1/2 dozen.
© Taste of Home 2013

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Ginger Thins (continued)

Nutrition Facts: One serving (2 cookies) equals 81 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 75 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch.
© Taste of Home 2013