| 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 igor@digex.net on Jan 28, 1997.
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