| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
|
48 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
ts |
Ground Ginger; Up To 2 Teaspoons |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Baking Soda |
| 3/4 |
c |
Vegetable Shortening |
| 1 |
c |
Sugar |
| 1 |
|
Egg |
| 1/4 |
c |
Molasses |
|
|
Granulated Sugar |
INSTRUCTIONS
1. Sift flour, ginger, cinnamon, salt and soda; set aside. Cream the
shortening and mix with the sugar; add egg and molasses.
2. Add the dry ingredients to the wet and mix thoroughly, then chill the
dough before handling further.
3. Heat oven to 350 and grease a cookie sheet. Roll dough in to 3/4-inch
balls. Spread sugar on a plate and roll the balls in it. Place well apart
on the prepared sheet and bake for about 12 minutes. (Cookies will puff
than collapse.)
Sandy Oliver is the author of "Saltwater Foodways", available from Mystic
Seaport Museum, 75 Greemanville Ave. , Mystic, CT 06355
Recipe by: Yankee Magazine June 1997: Sandy Oliver p. 55
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 30, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”