Spice sugar cookies
40 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Vegetable shortening at room temperature |
| 1 | cup | Firmly packed light brown sugar |
| 1 | large | Egg, beaten lightly |
| ¼ | cup | Unsulfured molasses |
| 2 | cups | All purpose flour |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Ground cloves |
| ¼ | teaspoon | Salt |
| Granulated sugar for dipping the balls of dough. | ||
Directions
The texture of these spicy offerings varies according to baking time.
Underbake them if you are partial to a chewy cookie; give them an extra minute or two in the oven if a crisp cookie is desired.
In a bowl cream the shortening with the brown sugar until the mixture is light and fluffy and stir in the egg and the molasses. Into another bowl sift together the flour, the baking soda, the cinnamon, the ginger, the cloves and the salt, add the flour mixture in batches to the shortening mixture, and blend the dough well. Chill the dough, covered, for 1 hour.
Roll level tablespoons of the dough into balls, dip one side of each ball into the granulated sugar, and arrange the balls, sugared sides up, about 3 inches apart on greased baking sheets. Bake the cookies in batches in the middle of a preheated 375 degree F oven for 10 to 12 minutes, or until they are puffed and cracked on top. transfer the cookies with a metal spatula to racks and let them cool. Makes about 40 cookies.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini