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1995-09-27
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From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)
Newsgroups: rec.food.recipes
Subject: Spice Sugar Cookies
Date: 30 Jun 1994 20:19:44 -0400
Organization: Express Access Online Communications, Greenbelt, MD USA
Message-ID: <199406161919.MAA29303@solstice.jpl.nasa.gov>
Spice Sugar Cookies*
The texture of these spicy offerings varies according to baking time.
Underbake them if you are partial to a chewy cookie; give them an extra
minute or two in the oven if a crisp cookie is desired.
3/4 cup vegetable shortening at room temperature
1 cup firmly packed light brown sugar
1 large egg, beaten lightly
1/4 cup unsulfured molasses
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
granulated sugar for dipping the balls of dough.
In a bowl cream the shortening with the brown sugar until the mixture is
light and fluffy and stir in the egg and the molasses. Into another bowl
sift together the flour, the baking soda, the cinnamon, the ginger, the
cloves and the salt, add the flour mixture in batches to the shortening
mixture, and blend the dough well. Chill the dough, covered, for 1 hour.
Roll level tablespoons of the dough into balls, dip one side of each ball
into the granulated sugar, and arrange the balls, sugared sides up, about 3
inches apart on greased baking sheets. Bake the cookies in batches in the
middle of a preheated 375 degree F oven for 10 to 12 minutes, or until they
are puffed and cracked on top. transfer the cookies with a metal spatula
to racks and let them cool. Makes about 40 cookies.