Shaker spice cookies

Yield: 6 Servings

Measure Ingredient
Stephen Ceideburg
⅔ cup Vegetable oil
1 cup Sugar
¼ cup Molasses
1 Egg
2 cups Flour
2 teaspoons Baking soda
½ teaspoon Cloves
½ teaspoon Ginger
1 teaspoon Cinnamon
¼ teaspoon Salt

Preheat the oven to 350 degrees F.

Put the vegetable oil, sugar, molasses and egg into a mixing bowl and using a spoon, beat until well mixed.

Combine the flour, baking soda, cloves, ginger, cinnamon and salt in a bowl and stir with a fork until well mixed.

Add to the liquid ingredients and stir until blended.

To make 2½-inch round cookies use 1 tablespoon of dough per cookie (I use a 1-tablespoon ice cream scoop, but you can roll the dough into 1-tablespoon-size balls by hand if you don't have a scoop.) Drop the dough 2-inches apart on a greased cookie sheet. Pat each rounded ball down just a trifle.

Bake for 10 or 11 minutes.

Yields 48 cookies

PER COOKIE: 65 calories, 1 g protein, 9 g carbohydrate, 3 g fat (0 g saturated), 4 mg cholesterol, 47 mg sodium, 0 g fiber, Marion Cunningham writing in the San Francisco Chronicle, 10/6/93.

Posted by Stephen Ceideburg

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