Recipe from: Shiree Christensen
3/4 cup shortening
1 1/4 cup sugar, divided
1 egg
1/4 cup molasses
2 tablespoons milk
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
In a large mixing bowl, cream together shortening and 1 cup of the sugar. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture. Cover and refridgerate for 1 hour.
Roll into 1 inch balls, roll the balls in remaining sugar. Place 2 inches apart on greased baking sheets. Bake at 350 degrees for 10-14 min or until tops crack (I usually check them at around 8 min) and edges are slightly firm. Remove to wire racks to cool.
3/4 cup shortening
1 1/4 cup sugar, divided
1 egg
1/4 cup molasses
2 tablespoons milk
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
In a large mixing bowl, cream together shortening and 1 cup of the sugar. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture. Cover and refridgerate for 1 hour.
Roll into 1 inch balls, roll the balls in remaining sugar. Place 2 inches apart on greased baking sheets. Bake at 350 degrees for 10-14 min or until tops crack (I usually check them at around 8 min) and edges are slightly firm. Remove to wire racks to cool.
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