| 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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