| 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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