| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 144 | Servings | ||
INGREDIENTS
| 1 | c | Margarine or shortening |
| 1 | c | Packed brown sugar |
| 2 | Teaspoons baking soda | |
| 1 | Teaspoon salt | |
| 2 | Teaspoons ground cinnamon | |
| 1 | Teaspoon ground ginger | |
| 1 | Teaspoon ground cloves | |
| 1 | Teaspoon ground allspice | |
| 6 1/2 | c | All-purpose flour |
| 2/3 | c | Water or apple cider |
| 1 1/2 | c | Light-colored molasses |
INSTRUCTIONS
WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE SOMETIMES Cut four 14x12 pieces of waxed paper or plastic wrap; set aside. In large bowl, cream margarine or shortening and sugar; set aside. In a large bowl, combine baking soda, salt, cinnamon, ginger, cloves, allspice and flour; set aside. Beat water or cider and molasses into sugar mixture. Gradually blend flour mixture into sugar mixture until distributed. Divide dough into 4 equal pieces. Shape each piece into an 8-to-10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14x12 piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. YIELD: 4 rolls of dough or about 12 dozen cookies. (MOLASSES-GINGER COOKIES IN PART 2) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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