All Good Recipes - Cook delicious culinary delights meals for your family and friends in your own kitchen!

Cook delicious culinary delights meals for your family and friends in your own kitchen!
Eat restaurant quality food at home every night at your own dinner table!
Browse or search for your favorite recipes right here.

ABCDEFGHIJKLMNOPQRSTUVWXYZ123456789



Cookie Jar Gingersnaps



---------- Recipe via Meal-Master (tm) v8.03

Title: Cookie Jar Gingersnaps
Categories: Polkadot, Lisa, Cookie:drop, Quick/easy
Yield: 4 Dozen

2 c All-purpose flour 3/4 c White vegetable shortening
1 tb Ground ginger 1 c Sugar
2 ts Baking soda 1 Egg
1 1/2 ts Ground cinnamon 1/4 c Molasses
1/2 ts Ground cloves Sugar for rolling
1/2 ts Salt

Preheat oven to 350F. Into a medium bowl, sift together flour,
ginger, baking soda, cinnamon, cloves, and salt.

In a large bowl with electric mixer, beat shortening until soft, 1
minute. Gradually add sugar and continue beating until mixture is
light and fluffy. Beat in egg and molasses until well-blended.
Stir in flour mixture until completely mixed.

Place a little sugar in a medium bowl. Scoop out heaping
teaspoonfuls of mixture. Using your palms, roll into 3/4-inch balls
and drop into the sugar. Roll to cover the surgace completely; then
place balls 2 inches apart on ungreased baking sheets.

Bake until cookies are slightly rounded and tops appear lightly
browned and crackles. Remove baking sheets to wire racks to cool
slightly. The, using a metal pancake turner or palette knife, remove
cookies to wire racks to cool completely. Repeat with remaining
cookie dough and sugar. Store in airtight containers.

Source: "The Complete Cookie Book" by Elizabeth Wolf Cohen

Notes: The cookies have 70.4 calores (42.7% from fat) and 3.4g fat
each. They were delicious and easy to make.

The Chef's Comments:
"Yesterday i took a cookie recipe that I wanted to try, and I made
exactly according to the recipe (it was great!) and then I made
another batch, using the Prune Butter technique. For cookies, the
book suggests replacing all of the fat with Prune Butter, and removing
as much sugar as 1/2 to 2/3 the amount of Prune Butter used, to keep
sweetness consistent witht he original recipe. The low-fat recipe was
a difficult texture to work with, and they didn't spread out nicely
when cooking. They remained little clumps. But they did taste very
good. I have a hard time telling the difference between the two,
believe it or not. Who would have thought substituting prunes for
crisco was a wise choice??" - Lisa

From: Lisa
Date: 09-08-96 (12:38)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

-----



Recipes provided by All Good Recipes are property and copyright of their owners.

All Good Lyrics  |  All Good Tabs  |  Partner Sites

© 2024 All Good Recipes. All Rights Reserved.
www.all-good-recipes.com