| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Cookies, Desserts | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Pillsbury's Best All Purpose Flour* |
| 1/2 | ts | Double-acting baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | French's Cinnamon |
| 1/2 | ts | French's Nutmeg |
| 1/4 | ts | French's Ginger |
| 2/3 | c | Butter |
| 1/4 | c | Sugar |
| 1/4 | c | Firmly packed brown sugar |
| 1 | Egg; unbeaten | |
| 2 | tb | Molasses |
| 1/2 | c | Crushed peppermint stick candy |
| Peppermint Frosting |
INSTRUCTIONS
BAKE at 350 degrees for 12 to 15 minutes. MAKES about 3 dozen cookies. Sift together dry ingredients. Cream butter. Add sugar and brown sugar, creaming well. Blend in egg and molasses; beat well. Stir in crushed candy and the dry ingredients. Drop by teaspoonfuls onto greased baking sheets. Bake in moderate oven (350 degrees) 12 to 15 minutes. Cool 5 minutes before removing from baking sheets. If desired, frost with Peppermint Frosting. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. NOTES : "Senior Winner in Pillsbury's 4th Grand National Recipe and Baking Contest by Mrs. Milton C. Olson, Elsmere, New York. Adapted by Ann Pillsbury." Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #841 by NGavlak@aol.com on Oct 12, 1997
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