| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Arab | Import | 24 | Servings |
INGREDIENTS
| 1 | c | Packed brown sugar |
| 1 | c | Vegetable shortening |
| 1 | tb | Powdered ginger |
| 1 | c | Dark molasses |
| 1 | c | Sour milk |
| 1 | Egg; beaten | |
| 3 | tb | Baking soda |
| 1 | c | Seedless raisins |
| 3 1/2 | c | All-purpose flour; (up to 4) |
INSTRUCTIONS
Cream together the sugar, shortening and ginger in a large mixing bowl. Add the molasses, milk, egg, baking soda and raisins and mix thoroughly. Stir in flour slowly until a stiff batter (not a dough) forms; cover and refrigerate overnight. Preheat the oven to 350 degrees; coat a baking sheet with vegetable oil cooking spray and dust it with flour. Pat the batter out on the baking sheet to a uniform 3/8 inch thickness and bake in a 350-degree oven 25 to 30 minutes. Cut into 2-inch or 3-inch squares and cool on a wire rack. Formatted by [email protected] NOTES : Arabella Boyer of Newport News "These cookies are from a time when pre-packaged, prepared, heavily processed foods, laden with preservatives were unavailable to American consumers. The cookies are named for the lady who gave the recipe to my emigrant Danish grandmother." Recipe by: Newport News' Centennial Cookie Contest Posted to MC-Recipe Digest V1 #834 by Sue <[email protected]> on Oct 09, 1997
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