| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Biscuits | 6 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 2/3 | c | Vegetable oil |
| 1 | c | Sugar |
| 1/4 | c | Molasses |
| 1 | Egg | |
| 2 | c | Flour |
| 2 | ts | Baking soda |
| 1/2 | ts | Cloves |
| 1/2 | ts | Ginger |
| 1 | ts | Cinnamon |
| 1/4 | ts | Salt |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Put the vegetable oil, sugar, molasses and egg into a mixing bowl and using a spoon, beat until well mixed. Combine the flour, baking soda, cloves, ginger, cinnamon and salt in a bowl and stir with a fork until well mixed. Add to the liquid ingredients and stir until blended. To make 2 1/2-inch round cookies use 1 tablespoon of dough per cookie (I use a 1-tablespoon ice cream scoop, but you can roll the dough into 1-tablespoon-size balls by hand if you don't have a scoop.) Drop the dough 2-inches apart on a greased cookie sheet. Pat each rounded ball down just a trifle. Bake for 10 or 11 minutes. Yields 48 cookies PER COOKIE: 65 calories, 1 g protein, 9 g carbohydrate, 3 g fat (0 g saturated), 4 mg cholesterol, 47 mg sodium, 0 g fiber, Marion Cunningham writing in the San Francisco Chronicle, 10/6/93. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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