| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Shortening |
| 4 | tb | Stick butter, softened |
| 1 | c | Dark brown sugar |
| 1 | Egg | |
| 1/3 | c | Molasses |
| 1 1/2 | ts | Finely grated fresh ginger |
| 2 1/4 | c | All purpose flour |
| 1 | ts | Salt |
| 3/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1 1/2 | c | Raisins |
| 1/4 | ts | Mace granulated sugar |
INSTRUCTIONS
Beat the shortening and butter in large bowl until creamy. Add the brown sugar, egg, molasses and ginger, beating until light and fluffy. Combined cups of the flour, the baking soda, salt, cinnamon and cloves in a small bowl. Gradually stir into the butter mixture. Dust the raisins with the remaining 1/4 cup flour and the mace; stir into the batter and mix well. Covet and refrigerate until the dough is firm enough to handle. Preheat the oven to 375F. Grease cookies sheets. Roll the chilled dough into small balls; roll each ball in granulated sugar. place about 1 1/2 inches apart on the prepared cookies sheets. Bake for 10 mins. Remove the cookies to wire racks to cool. Store in an airtight container. Posted to MM-Recipes Digest V4 #086 by ELAINE TSAI <etsai@acs.ryerson.ca> on Mar 25, 1997
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