|
Enjoy this recipe from Best-Ever Cookies.
Submitted by: Linda Leffel from Newark, OH
2 eggs, beaten
1 c. light brown sugar, packed
1 c. dark brown sugar, packed
1-1/2 c. shortening
1/2 c. dark molasses
4-1/2 c. all-purpose flour
3 T. cinnamon
2 t. ground ginger
1 t. ground cloves
4 t. baking soda
1/2 t. salt
Garnish: sugar
Combine eggs, sugars, shortening and molasses in a large bowl. In a separate bowl, sift together remaining ingredients except garnish. Gradually add flour mixture to egg mixture; cover and chill thoroughly. Roll dough into one-inch balls. Dip tops into sugar and place on lightly greased baking sheets, sugar-side up. Press tops down lightly with a fork to flatten. If desired, sprinkle each cookie with a few drops of water for a more crackled surface. Bake at 350 degrees for 10 minutes. Makes 6 to 7 dozen. | |
|
|
Combine eggs, sugars, shortening and molasses in a large bowl. In a separate bowl, sift together remaining ingredients except garnish. Gradually add flour mixture to egg mixture; cover and chill thoroughly. Roll dough into one-inch balls. Dip tops into sugar and place on lightly greased baking sheets, sugar-side up. Press tops down lightly with a fork to flatten. If desired, sprinkle each cookie with a few drops of water for a more crackled surface. Bake at 350 degrees for 10 minutes. Makes 6 to 7 dozen. |
|
|