-1 heaping cup flour
-1 tsp ground ginger (or more, if you want your cookies to be really gingery)
-1/2 tsp baking soda
-A hearty sprinkle of ground cinnamon and ground cloves
-Pinch of salt
-6 tbsp margarine
-1/2 cup brown sugar
-1/2 egg (yeah…here’s where it becomes really obvious that I halved this recipe. Hence the weird measurements. But if you want to used half an egg, all you have to do is split the yoke with a piece of the shell and pour in half of the whites)
-1/2 tbsp water
-1/8 cup molasses (I substituted honey)
*Yields approximately 1 dozen cookies
Step 1: Sift together flour, baking soda, salt, and spices.
Step 2: In a stand mixer, cream together margarine and sugar.
Step 3: Add egg, honey, and water.
Step 4: Slowly beat in flour mixture.
Step 5: Preheat oven to 350 degrees. Scoop 1-2 tbsp of dough onto an ungreased cookie sheet and flatten slightly. Bake for 10-15 minutes, until tops begin to turn golden brown.
Finally, I lined two cookie tins with tissue paper and packed in six soft ginger cookies and six chocolate peppermint shortbread stars, then gave them my grandparents for Hannukah.