| 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
A Message from our Provider:
“No one understands like Jesus”