| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
48 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Shortening |
| 2 |
|
Eggs; beaten |
| 1 |
c |
Cane or sorghum molasses |
| 4 |
c |
All-purpose or unbleached flour |
| 1/2 |
ts |
Salt |
| 4 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Ginger |
INSTRUCTIONS
From: HENDERSD@guvax.acc.georgetown.edu (Dawn M. Henderson)
Date: 31 Mar 1994 05:18:15 -0500
From the Sweet & Slow cookbook by Patricia B. Mitchell. Cream sugar and
shortening; add eggs and molasses. Mix flour, salt, soda and spices. Add
to creamed mixture. Roll into walnut-sized balls. If desired, roll balls
in granulated sugar. Place the balls on greased cookie sheets. Bake at 375
F for close to 10 minutes. Makes about three dozen.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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