| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Vegetable oil |
| 1/4 |
c |
Dark molasses |
| 1 1/4 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 2 3/4 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking soda |
| 1 1/2 |
tb |
Cinnamon |
| 1 1/2 |
tb |
Ground ginger |
| 2 |
tb |
Ground cloves |
| 1 |
ts |
Ground mace |
INSTRUCTIONS
In a large bowl with an electric mixer beat together the oil, the molasses,
1 cup of the sugar, and the eggs until the mixture is smooth. In a bowl
stir together the flour, the baking soda, the cinnamon, the ginger, the
cloves, and the mace and add the mixture to the molasses mixture. Beat the
mixture until it is combined well and chill the dough, covered, overnight.
Form the dough into 1 1/2-inch balls and roll the balls in the remaining
1/4 cup sugar to coat them well. Bake the balls 3 inches apart on buttered
baking sheets in the middle of a preheated 350°F. oven for 10 to 12
minutes, or until the tops crack. Transfer the cookies to racks and let
them cool.
Makes about 30 cookies.
Gourmet February 1990
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