Ginger and molasses cookies
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Soft shortening |
| 1 | cup | Brown sugar (packed) |
| 1 | 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 |
| Granulated sugar | ||
Directions
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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