| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Holiday, Family |
60 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg |
| 1 |
c |
Molasses |
| 2 |
tb |
Vinegar |
| 5 |
c |
Sifted flour |
| 1 1/2 |
ts |
Soda |
| 1 |
tb |
Ginger |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Cloves; ground |
|
|
Raisins |
INSTRUCTIONS
Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and
vinegar. Beat well.
Sift dry ingredients; stir into molasses mixture. Chill about 2 hrs. On
lightly floured surface roll to 1/8" thickness. Cut with cookie cutter.
Place 1" apart on greased cookie sheet. Make eyes and buttons with
raisins. Bake in moderate (375 deg.) oven for about 6 minutes. Cool
slightly and remove from sheet. Allow to finish cooling on wire racks.
Store in tightly covered tin. Keeps well for 3-4 weeks.
NOTE: I use a 4-in. cutter. For smaller men, you may need to reduce the
baking time by a minute or so.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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