| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 1 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1 | c | Molasses |
| 1 | c | Lard |
| 2 | Egg yolks | |
| 1 | tb | Vinegar |
| 1/2 | ts | Ginger |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Cloves |
| 1 | ts | Baking soda |
| 2 | tb | Water; hot |
| 2 | Egg whites | |
| Firm jelly; for centers |
INSTRUCTIONS
Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily. Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F. Source: Laura Lehew, Maple Grange, Hardin County, OH From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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