Quick-Fix Gingersnaps
the Editors of Publications International, Ltd.
Quick-Fix Gingersnaps
Yield
Makes about 4 dozen cookies
Ingredients
| 1 | package (about 17 ounces) sugar cookie mix |
| 1/2 | cup (1 stick) butter or margarine, melted |
| 1 | egg |
| 1 | tablespoon light molasses |
| 1 | teaspoon ground ginger |
| 1/2 | teaspoon ground cinnamon |
| 1/4 | cup sugar |
| 1/2 | cup finely chopped pecans |
Preparation
- Preheat oven to 375°F.
- Combine cookie mix, butter, egg, molasses, ginger and cinnamon in large bowl; mix well. Form dough into 1-inch balls. (Dampen hands when handling dough to prevent sticking.)
- Place sugar in shallow bowl. Roll balls of dough in sugar to coat completely. Arrange 2 inches apart on ungreased cookie sheets; flatten slightly with back of metal spatula. Sprinkle with pecans.
- Bake 8 to 10 minutes or until lightly browned. Cool 1 minute on cookie sheets. Transfer to wire racks and cool completely. Store in airtight container.
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