| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Homemade co, Cookies | 4 | Servings | |
INGREDIENTS
| 2 | c | Vegetable shortening |
| 3 | c | Sugar |
| 3 | Eggs | |
| 3/4 | c | Molasses |
| 6 | c | Unbleached flour |
| 2 | tb | Baking soda |
| 1 | ts | Salt |
| 2 | tb | Ground ginger |
| 1 | tb | Ground cinnamon |
INSTRUCTIONS
Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside. In a bowl, cream shortening and sugar. Beat in eggs and molasses; set aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Stir flour mixture into egg and butter mixture; blend well. Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty To prepare cookies: Slightly thaw one roll of gingersnap cookie dough. Place some granulated sugar in a bowl. Preheat oven to 350°. Cut the dough into 1 1/3" thick slices; cuteach slice into a ball and roll the balls in granulated sugar. Arrange ball Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies. Posted to EAT-L Digest - 19 Jun 96 Date: Thu, 20 Jun 1996 17:41:37 -0600 From: Ilene Warfield <[email protected]> Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover
A Message from our Provider:
“Christ gives Life!”