| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Biscuits |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Buttermilk |
| 2 |
ts |
Baking soda |
| 3/4 |
c |
Vegetable oil |
| 1 |
c |
Sugar |
| 1 |
c |
Dark molasses |
| 2 |
|
Eggs |
| 3 3/4 |
c |
All purpose flour |
| 1 |
ts |
Salt |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Grated nutmeg |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground cloves |
| 2 |
c |
Plus 1 Tbsp confectioners sugar |
| 1 |
tb |
Butter (very soft) |
| 1/4 |
c |
Orange juice |
| 2 |
ts |
Grated orange zest |
| 1/2 |
ts |
Vanilla extract |
|
ds |
Salt |
INSTRUCTIONS
GLAZE
In a small bowl combine buttermilk and baking soda and set aside. They will
foam up. In a larger bowl combine oil, sugar,molasses and eggs and beat
until well mixed (about 1 minute). Add the buttermilk mixture and blend.
Sift together dry ingredients. Slowly add dry ingredients to wet mixture.
Let mixture stand 15 minutes.
Preheat oven to 325 degrees. Drop batter by heaping tablespoons onto oiled
cookie sheet. Bake 8 to 9 minutes until the top springs back when touched
with your finger. Do Not overbake. The cookies should be quite soft.
While cookies are baking combine glaze ingredients. Remove cookies to wax
paper lined wire rack. Frost while warm with 1/2 tsp of glaze for each
cookie. Let cool completely. Transfer to trays and place in freezer to
completely set if neccesary or to freeze for storage. Once frozen pack in
tins in single layers seperated by wax paper. These freeze well.
David Monteith dmonteit@eecs.wsu.edu
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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