| 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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