| 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"
<ejohnston@mailexcite.com> on Nov 30, 1997
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