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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
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My family and friends expect me to bake them every year at Thanksgiving and/or Christmas, and they get very upset with me when I don't. But baking them is fun, and they taste great! The recipe was initially printed in the Dallas Morning News (mid-70s) as part of a Junior Chef summer program for kids. Ingredients:
3/4 cup shortening |
1 cup sugar |
1 large egg |
1/4 cup molasses |
2 cups sifted flour |
1/4 teaspoon salt |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground ginger |
Directions:
1. Place the shortening and sugar into a mixing bowl and rub or beat with a spoon until the mixture is light and fluffy.
2. Add the egg and the molasses and beat well.
3. Sift flour before measuring, then sift again with the dry ingredients so that they are mixing well.
4. Add the flour mixture to the shortening mixture and mix well.
5. Refrigerate the dough for at least 1 hour.
6. Preheat the oven to 375°F.
7. Shape the dough into 1-inch balls.
8. Roll each ball in granulated sugar.
9. Place the balls 2-inches apart on an ungreased cookie sheet.
10. Bake the cookies at 375° for 8-10 minutes or until lightly browned.
11. Remove from the oven and allow them to cool slightly (about 2 minutes).
12. Remove from the cookie sheet to wire racks to cool completely.
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