GINGER PECAN COOKIES
1 c. butter
1 c. brown sugar
Cream together with a mixer.
Beat in 1 egg. (Opt: add ¼ c. molasses)
2 ½ c. flour
2 t. baking soda
1 t. ginger
1 t. cinnamon
½ t. salt
Add flour mix to first mixture.
Add 1 t. vanilla.
Add 1 c. chopped pecans at end.
Chill in fridge. (I didn't do this--I couldn't wait!) J
Form into balls to bake.
Roll in white sugar and press flat. Put them on a greased baking sheet.
Bake at 350°F. for 10-12 minutes.
Put a roll of dough on a sheet of waxed paper, wrap, twist ends and freeze.
When ready to bake, unwrap, slice and place on a greased cookie sheet.
Don’t overbake. Pull out when the mark made by touching the top with your finger remains firm, not squishy.
Cool on a rack and store in a tin.