Gingerbread drops
90 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shortening |
| 1½ | cup | Packed brown sugar |
| 1½ | teaspoon | Baking soda |
| 1½ | teaspoon | Ground ginger |
| 1½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cloves |
| ⅓ | cup | Molasses |
| 2 | Eggs | |
| 1 | tablespoon | Milk |
| 3½ | cup | All-purpose flour |
| ½ | cup | Raisins |
| ½ | cup | Chopped pecans or walnuts |
Directions
Beat shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat till well combined. Beat in molasses, eggs, and milk till combines. Beat in as much flour as you can with mixer. Stir in any remaining flour with a wooden spoon. Stir in raisins and nuts.
Drop dough by rounded teaspoons onto a ungreased cookie sheet. Bake in a 375ø oven about 8 minutes or till bottoms are lightly brown. Cool on wire racks. Makes about 90 Typed in MMFormat by cjhartlin@...
Source: Better Homes & Garden Christmas Cookies Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 14, 1999