| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Sifted all purpose flour |
| 2 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1 | ts | Cloves |
| 1 | ts | Ginger |
| 1/2 | ts | Salt |
| &1/3 cups sugar | ||
| 3/4 | c | Soft shortening |
| 1/4 | c | Light molasses |
| 1 | Egg |
INSTRUCTIONS
1. Preheat oven to 375 F. Lightly grease cookie sheet. 2. Sift flour with baking soda, cinnamon, cloves, ginger, and salt; set aside. 3. In large bowl of electric mixer, at medium speed, gradually add 1 cup sugar to shortening, creaming until light and fluffy - about 5 minutes. Blend in molasses and egg. 4. At low speed, beat in flour mixture just until well mixed, scraping down side of bowl with rubber scraper. Refrigerate dough 1 hour. 5. Pinch off pieces of dough; shape into 1&1/4 inch balls. Roll in remaing sugar. 6. Place 2&1/2 inches apart, on prepared cookie sheets; bake 8 to 10 minutes, or until golden-brown. Remover to wire rack; cool.. These cookies will have a crinkled surface. Makes 3&1/2 dozen This recipe from McCalls Cookie Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@sound.net> on Jul 6, 1997
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