| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 1 | Servings | |
INGREDIENTS
| 1 | pk | Duncan hines; (r) moist deluxe spice cake mix |
| 1/2 | c | All-purpose flour |
| 2 | Eggs | |
| 1/3 | c | Crisco; (r) oil or puritan(r) oil |
| 1/3 | c | Dark molasses |
| 2 | ts | Ground ginger |
| Raisins for decorations |
INSTRUCTIONS
1. Combine cake mix, flour, eggs, oil, molasses and ginger in large bowl (mixture will be soft). Refrigerate 2 hours. 2. Preheat oven to 375 degrees F. 3. Roll dough to 1/4-inch thickness on lightly floured surface. Cut with gingerbread man cookie cutter. Place on ungreased baking sheet 3 inches apart. Decorate with raisins. 4. Bake at 375 degrees F for 8 to 10 minutes or until edges start to brown. Remove immediately to cooling rack. Tip: You may also decorate baked and cooled cookies with DUNCAN HINES(r) Vanilla Layer Cake Frosting and assorted candies. Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston" <[email protected]> on Nov 30, 1997
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