| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Epona, Polkadot |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Shortening |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Blackstrap molasses |
| 1 |
|
Egg |
| 3 |
c |
Flour |
| 1 |
t |
Baking soda |
| 1 |
t |
Baking powder |
| 1 |
t |
Cinnamon |
| 1 |
t |
Ginger |
| 1 |
t |
Cloves |
| 1/2 |
t |
Nutmeg |
INSTRUCTIONS
Cream shortening and sugar. Add molasses and egg; beat thoroughly.
Sift together remaining ingredients and add to liquid mixture. Mix
well. If dough does not come together, add water as necessary. (Dough
tends to be stiff.) Roll to 1/2" thick and cut pattern for desired
structure. Bake at 350 for 15-18 minutes. Be very careful when
removing from baking sheets to cooling rack. Let cool thoroughly, then
assemble using Royal icing (2 egg whites, 1/2 tsp. cream of tartar,
1/2 to 1 tsp. vanilla, 1 lb. confectioners sugar. Beat until stiff.)
A couple of things: Roll out the dough right on the cookie sheets, cut
your pieces, and peel away the extra dough. A lot easier than trying
to transfer the pieces from rolling board to sheets. Leave some space
between pieces; this dough tends to spread a bit. It also has a
tendency to crack a little when you take it off the baking sheet if
you use a small spatula to move it. I went out and invested in one
with a 5"x3" blade. The cookie isn't too sweet, but nice and spicy. I
spent the whole day with my mom, helping her make cookies for
Christmas gifts. Somewhere around 600 cookies later, I'm finally
home.... Anyway, she gave me permission to divulge her gingerbread
recipe, so here it is. The Polka Dot Palace BBS 1-201-822-3627.
Posted by EPONA Posted to MC-Recipe Digest V1 #705 by Lisa Clarke
<lisa@gaf.com> on Aug 1, 9
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