Molasses ginger slice & bake cookies
144 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Margarine or shortening |
| 1 | cup | Packed brown sugar |
| 2 | Teaspoons baking soda | |
| 1 | Teaspoon salt | |
| 2 | Teaspoons ground cinnamon | |
| 1 | Teaspoon ground ginger | |
| 1 | Teaspoon ground cloves | |
| 1 | Teaspoon ground allspice | |
| 6½ | cup | All-purpose flour |
| ⅔ | cup | Water or apple cider |
| 1½ | cup | Light-colored molasses |
Directions
WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE SOMETIMES Cut four 14x12 pieces of waxed paper or plastic wrap; set aside. In large bowl, cream margarine or shortening and sugar; set aside. In a large bowl, combine baking soda, salt, cinnamon, ginger, cloves, allspice and flour; set aside. Beat water or cider and molasses into sugar mixture. Gradually blend flour mixture into sugar mixture until distributed. Divide dough into 4 equal pieces. Shape each piece into an 8-to-10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14x12 piece of heavy-duty foil. Label with date and contents.
Store in freezer. Use within 6 months. YIELD: 4 rolls of dough or about 12 dozen cookies. (MOLASSES-GINGER COOKIES IN PART 2)