| 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 <ilenewar@STARNETINC.COM>
Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover
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