Yield: 1 Servings
|1½ cup||Pillsbury's Best All Purpose Flour*|
|½ teaspoon||Double-acting baking powder|
|½ teaspoon||French's Cinnamon|
|½ teaspoon||French's Nutmeg|
|¼ teaspoon||French's Ginger|
|¼ cup||Firmly packed brown sugar|
|1 \N||Egg; unbeaten|
|½ cup||Crushed peppermint stick candy|
|\N \N||Peppermint Frosting|
BAKE at 350 degrees for 12 to 15 minutes. MAKES about 3 dozen cookies. Sift together dry ingredients. Cream butter. Add sugar and brown sugar, creaming well. Blend in egg and molasses; beat well. Stir in crushed candy and the dry ingredients. Drop by teaspoonfuls onto greased baking sheets. Bake in moderate oven (350 degrees) 12 to 15 minutes. Cool 5 minutes before removing from baking sheets. If desired, frost with Peppermint Frosting.
*For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
NOTES : "Senior Winner in Pillsbury's 4th Grand National Recipe and Baking Contest by Mrs. Milton C. Olson, Elsmere, New York. Adapted by Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #841 by NGavlak@... on Oct 12, 1997