Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| ⅔ cup | Vegetable oil |
| 1 cup | Sugar |
| ¼ cup | Molasses |
| 1 \N | 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