| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Cookies |
40 |
Servings |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Vegetable shortening |
| 1 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 1 |
c |
Light molasses |
| 1/4 |
c |
Cider vinegar |
INSTRUCTIONS
1. Sift together the flour, cinnamon, ginger, baking soda and salt. Set
aside. 2. Place shortening, sugar and eggs in a large mixing bowl. Use an
electric mixer set at medium speed to cream mixture until smooth and
fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and
refrigerate 1 hour or more. 3. Drop dough by tablespoonfuls, 3 inches
apart, onto lightly greased cookie sheets. Just before baking, make a face
or design with raisins or small pieces of dates on each cookie. Bake in
preheated 375-degree oven for 10-12 minutes or until set when lightly
touched. 4. Remove from cookie sheets and place on wire racks to cool
completely.
Yield: about 40 large cookies.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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