| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Biscuits | 40 | Servings | |
INGREDIENTS
| 1/4 | c | Molasses |
| 1/2 | c | Shortening |
| 3/4 | c | Dark-brown sugar |
| 1 | Egg | |
| 1 | c | Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
INSTRUCTIONS
OPTIONAL SPICES PREHEAT THE OVEN TO 350F. Mix the molasses, shortening, brown sugar and egg in a bowl, combining well. Mix the flour, salt and baking soda together, add to the first mixture and blend thoroughly. Arrange by teaspoonfuls on ungreased cookie sheets, about 1 inch apart, and bake for 6 to 8 minutes or until crisp and lightly browned. FOR SPICED MOLASSES COOKIES: Add ground ginger, ground cloves, cinnamon, and nutmeg to the flour mixture. These come from the new edition of "The Fannie Farmer Cookbook" (Alfred Knopf; 1990) MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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