| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
(1 1/2 sticks) butter; room temperature |
| 1 |
c |
Sugar |
| 1/4 |
c |
Molasses |
| 1 |
|
Egg |
| 2 1/4 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Ground ginger |
|
|
Granulated sugar to coat cookies |
INSTRUCTIONS
Notes: Inn at Cedar Crossing, 336 Louisiana St, Sturgeon Bay, WI. Milwaukee
Journal Sentinel.
Cream butter and sugar in large bowl. Stir in molasses. Add egg; stir to
combine. Add flour, baking soda, salt, and spices and mix well. Scrape
sides of bowl and mix again.
Preheat oven to 350 degrees. Roll dough into balls the size that would be
made by a small ice cream scooper, then roll cookies in sugar. Place on
cookie sheets several inches apart. Bake in preheated oven 10 to 12 minutes
or until light brown. Cool. Store in airtight containers.
Jeanne Demers, pastry chef, sent the recipe for molasses cookies
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”