| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
48 |
Servings |
INGREDIENTS
| 3/4 |
c |
Shortening |
| 1 |
c |
Sugar |
| 1 |
|
Egg |
| 1/4 |
c |
Molasses |
| 2 1/4 |
c |
Flour; sifted |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1 1/2 |
c |
Raisins |
| 3 |
tb |
Sugar |
INSTRUCTIONS
Cream together shortening and sugar until light and fluffy. Blend in egg
and molasses. Sift together flour, baking soda, salt, ginger, cinnamon and
cloves. Gradually add dry ingredients to creamed mixture; mix well. Stir in
raisins. Chill dough in refrigerator 8 hours or overnight. Shape dough on
1-1/4 inch balls. Roll in 3 tablespoons sugar. Place balls about 2 inches
apart on greased baking sheets. Bake in 375 degree oven 12 minutes or until
surface is crackled. Cool 2 minutes on baking sheets. Remove from baking
sheets; cool on racks.
Recipe by: Unknown
Posted to recipelu-digest Volume 01 Number 306 by "Marie Smith"
<craftee@sprynet.com> on Nov 25, 1997
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