Ginger and molasses cookies

Yield: 48 Servings

Measure Ingredient
¾ cup Soft shortening
1 cup Brown sugar (packed)
1 \N Egg
¼ cup Molasses
2¼ cup All-purpose flour (if using self-rising flour; omit salt and reduce soda to 1 tsp)
2 teaspoons Baking soda
¼ teaspoon Salt
½ teaspoon Ground cloves
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
\N \N Granulated sugar

From: morrissey@... (Janet Morrissey "Mostly Harmless") Date: Wed, 25 Aug 1993 01:26:19 GMT Mix shortening, brown sugar, egg, and molasses thoroughly. Measure flour by dipping method or by sifting. Blend all dry ingredients; stir into molasses mixture. Chill.

Heat oven to 375 F. Roll dough in 1¼ inch balls. Dip tops in sugar.

Place balls, sugared side up, 3 inches apart on greased baking sheet.

Sprinkle Each with 2 or 3 drops of water. Bake 10 to 12 minutes, or just until set but not hard. Makes 4 dozen.



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