| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Shortening |
| 1/4 | c | Soft butter or margarine |
| 1 | c | Brown sugar; packed |
| 1 | Egg | |
| 1/4 | c | Light molasses |
| 3 1/4 | c | Sifted regular all-purpose flour |
| 2 | ts | Doulbe-acting baking powder |
| 1/2 | Teasponon baking soda | |
| 1/2 | ts | Ground cloves |
| 1 | ts | Ground ginger |
| 1/2 | ts | Ground nutmeg |
| 1/4 | ts | Salt |
INSTRUCTIONS
Here is a recipe from a 1964 Good Housekeeping magazine. I am typing it exactly as shown. In a large bowl, with electric mixer at medium speed, cream 1/2 cup shortening with 1/4 cup soft butter or margarine; gradually add 1 cup brown sugar, packed, beating till fluffy. Now beat in 1 egg, 1/4 cup light molasses. Onto wax paper, sift 3 1/4 cups sifted regular all-purpose flour, 2 teaspoons doulbe-acting baking powder, 1/2 teasponon baking soda, 1/2 teaspoon ground cloves, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt. Beat into egg mixture, mixing well. Turn dough onto wax paper; wrap well; refrigerate overnight. Make early next day, as follows: Start heating oven to 350 degrees F. On floured cloth-covered pastry board, roll one-half or one-thrid of doughat a time, refrigerating rest. For crisp cookies, roll dough paper-thin. For softer cookies, roll 1/8 inch to 1/4 inch thick. With floured cutter cut into desired shapes, keeping cuttings close together. With broad spatula, lift cookies to greased cookie sheets, 1/2 inch apart. Then sprinkle with white or colored sugar, chopped nuts, flaked coconut, cut-up gumdrops, etc. Bake 10 minutes or till done. Cool on iwre racks. Store in covered container. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Janet Baker <jbaker@accunet.net> on Aug 17, 1997
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