| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | St. Louis | Cookies | 1 | Servings |
INGREDIENTS
| 1 | c | Molasses |
| 1 | c | White sugar |
| 1 | c | Shortening |
| 1 | c | Hot water |
| 3 | ts | Baking soda |
| 1 | ts | Ground ginger |
| 2 | ts | Cinnamon |
| 6 | c | (approx.) flour, sifted |
| 2 | Egg whites | |
| 3 | c | Confectioners sugar |
| 1/2 | ts | Vanilla |
| Food coloring (optional) |
INSTRUCTIONS
FROSTING Children love these because the ginger and molasses flavors are not overwhelming. In a large bowl, mix molasses, sugar, shortening and hot water. Stir to combine thoroughly, although shortening doesn't need to melt completely. In a separate bowl, mix baking soda, ginger and cinnamon with 4 cups of flour. Mix into liquids, stirring to blend well. Gradually add enough of the additional flour to make a dough stiff enough to roll. Chill 1-2 hours before baking. Preheat oven to 350°. Grease cookie sheets. Roll out dough to about 1/6-inch thick and cut shapes with your favorite cookie cutter. Bake 8-11 minutes at 350° until done. Cool completely and frost with decorative frosting. Cookies can also be dusted with decorative sugar or sprinkles prior to baking. To make frosting, beat egg whites until frothy, then beat in sugar and vanilla. If you like, separate the icing into several bowls and add a drop or two of food coloring. To yellow, add 1/2 teaspoon lemon extract. Yield: 7-10 dozen, depending on size of cookie cutters. Martina Boudreau, St. Louis, MO Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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