| 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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