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Quick-Fix Gingersnaps (recipes)


Quick-Fix Gingersnaps

Yield: Makes about 4 dozen cookies



Ingredients:



1package (about 17 ounces) sugar cookie mix

1/2cup (1 stick) butter or margarine, melted

1egg

1tablespoon light molasses

1teaspoon ground ginger

1/2teaspoon ground cinnamon

1/4cup sugar

1/2cup finely chopped pecans









Preparation:





1.Preheat oven to 375°F. 2.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.)3.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.4.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.