| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
6 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Allspice |
| 1 |
c |
Dark brown sugar, softened |
| 3/4 |
c |
Unsulfured molasses |
| 1 |
lg |
Egg |
| 1 1/2 |
c |
(6 oz) raisins |
|
|
Icing: |
| 1 |
c |
Confectioners sugar (candy sugar) |
| 2 |
tb |
Milk |
INSTRUCTIONS
From: Mrs. Fields Cookie Cookbook Posted by: Donna Ransdell
Cookies:
Preheat oven to 300 F. In a medium bowl, combine flour, soda, salt,
cinnamon, ginger and allspice. Mix well with a wire whisk and set aside. In
a large bowl beat sugar and butter with an electric mixer at medium speed
til mixture forms a grainy paste. Scrape sides of bowl, then add molasses
and egg. Beat until light and fluffy. Add the flour mixture and raisins,
and blend at low speed just until combined. Do not overmix.
Divide dough in half and shape each half roll into a roll 1 1/2 inches in
diameter. Wrap rolls in waxed paper and refrigerate until firm, about 2
hours. Slice cookies 1/2" thick and place on ungreased cookie sheets, 1
1/2" apart. Bake for 25-27 minutes until cookies are set. Immediately
transfer cookies with a spatula to a cool surface like your countertop.
To prepare the icing: Blend sugar and milk in a small bowl until smooth.
Using a small spoon or knife, drizzle cookies with icing.
Posted to MM-Recipes Digest by Mark Alexander <mark@alexr.co.uk> on 1998t,
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