| 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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