| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Chicago |
Cookies, Holiday |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Unsifted all-purpose flour |
| 3/4 |
c |
Vegetable oil |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 1/4 |
c |
Pure maple syrup |
| 1/4 |
c |
Sorghum molasses |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground cardamom |
| 1/4 |
ts |
Salt |
|
|
Additional sugar for coating |
INSTRUCTIONS
1. Heat oven to 350 degrees. Have ungreased baking sheet(s) ready.
2. Combine all ingredients, except sugar for coating, in large bowl of an
electric mixer. Beat on low speed until combined. Refrigerate to firm dough
slightly, about 20 minutes.
3. Roll into large balls, using 1/4 cup dough each for large cookies or a
scant tablespoon for smaller cookies (dough will be soft). Roll in
additional sugar to coat. Arrange on baking sheet, spacing them 3 inches
apart.
4. Bake until set, about 15 minutes for large cookies and 10 minutes for
smaller ones. Cool on baking sheet 1 minute before transferring to wire
rack to cool.
Fourth-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by
Agnes Da Costa of Countryside
Posted to MM-Recipes Digest V3 #338
From: Linda Place <placel@worldnet.att.net>
Date: Tue, 10 Dec 1996 12:22:52 +0000
A Message from our Provider:
“You’re never too old for God”