| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Medieval | Desserts | 56 | Servings |
INGREDIENTS
| 3 1/2 | c | All-purpose flour |
| 3 | c | Whole-wheat flour |
| 2 | ts | Ground ginger |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground nutmeg |
| 1 3/4 | c | Molasses |
| 3/4 | c | Vegetable oil |
| Vegetable cooking spray |
INSTRUCTIONS
Combine the first 6 ingredients in a large bowl; add molasses and oil, stirring until well-blended (dough will be stiff). Knead dough 10 times. Coat the cookie mold with cooking spray. Press the dough into the mold, using about 4 ounces for an 8-1/2-inch cookie mold or 1 ounce for a 4-1/2- inch mold. Trim excess dough, and turn out cookies onto a baking sheet coated with cooking spray; carefully remove mold. Bake at 350 degrees for 12 minutes. Carefully remove the cookies from baking sheets, and let cool on wire racks. Yield: 14 large or 56 small cookies (serving size: 1 [1-ounce] piece). Per serving: 104 Calories; 3g Fat (27% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 23mg Sodium NOTES : This sweet was first presented as a favor by medieval damsels to knights going into tournament battle. This dough is too sticky to be rolled out. It must be pressed into the mold instead. Recipe by: Cooking Light, Nov/Dec 1994, page 162 Posted to MC-Recipe Digest V1 #407 by [email protected] on Jan 28, 1997.
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