| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
144 |
Servings |
INGREDIENTS
| 1 |
c |
Margarine or shortening |
| 1 |
c |
Packed brown sugar |
| 2 |
|
Teaspoons baking soda |
| 1 |
|
Teaspoon salt |
| 2 |
|
Teaspoons ground cinnamon |
| 1 |
|
Teaspoon ground ginger |
| 1 |
|
Teaspoon ground cloves |
| 1 |
|
Teaspoon ground allspice |
| 6 1/2 |
c |
All-purpose flour |
| 2/3 |
c |
Water or apple cider |
| 1 1/2 |
c |
Light-colored molasses |
INSTRUCTIONS
WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE SOMETIMES Cut
four 14x12 pieces of waxed paper or plastic wrap; set aside. In large
bowl, cream margarine or shortening and sugar; set aside. In a large
bowl, combine baking soda, salt, cinnamon, ginger, cloves, allspice
and flour; set aside. Beat water or cider and molasses into sugar
mixture. Gradually blend flour mixture into sugar mixture until
distributed. Divide dough into 4 equal pieces. Shape each piece into
an 8-to-10-inch roll. Wrap each roll in 1 piece of waxed paper or
plastic wrap. Place wrapped rolls in a plastic freezer container with
a tight-fitting lid, or wrap airtight in a 14x12 piece of heavy-duty
foil. Label with date and contents. Store in freezer. Use within 6
months. YIELD: 4 rolls of dough or about 12 dozen cookies.
(MOLASSES-GINGER COOKIES IN PART 2) From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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