Terry barker's ginger cookies
24 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Cinnamon; ground |
| 1 | teaspoon | Cloves; ground |
| 2 | teaspoons | Ginger; ground |
| ¾ | cup | Butter; softened |
| ¾ | cup | Shortening |
| 2 | cups | Sugar |
| 2 | larges | Eggs |
| ½ | cup | Light molasses |
Directions
Preheat oven to 350 degrees F.
Mix dry ingredients and set aside. Combine butter, shortening, and sugar until fluffy. Add egg and molasses and beat until incorporated. Slowly add dry ingredients. Cover and chill dough for 2 hours. Shape dough into small balls and roll in sugar. Bake for 10 minutes.
****Pumpkin cream**** pumpkin pie mix (not plain pumpkin) cream cheese white chocolate or vanilla pudding, cool whip splash of amaretto Yield: 4 dozen cookies. Note: can be dipped in pumpkin pie cream Source: Provided by my best friend, Terry Barker. Busted and imported by Cara Wiles Recipe by: TERRY BARKER
from the Friendly-Freezer Mailing-list by CarolMc10@... on Oct 31, 1999, converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@...> on Nov 01, 1999