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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is my son Ben's favorite cookie. For a tender tangier cookie use buttermilk in place of the milk. Ingredients:
1/2 cup shortening |
1/3 cup packed brown sugar |
2 tablespoons honey |
1 egg |
1 cup whole wheat pastry flour |
1/2 cup wheat germ |
1/2 cup dry milk powder |
2 tablespoons baking powder |
1/2 teaspoon salt |
1/2 cup molasses |
3/4 teaspoon ground ginger |
3/4 teaspoon ground nutmeg |
1 teaspoon distilled white vinegar |
2 tablespoons water |
1/4 cup milk |
Directions:
1. Beat shortening ( or butter ) and sugar until light and fluffy. Beat in molasses, egg and 3 tablespoons of flour.
2. Sift together remaining flour and other dry ingredients. Mix together the vinegar, water and buttermilk. Add alternately to the molasses mixture and beat batter until it is very smooth.
3. Drop teaspoons of the mixture onto greased cookie sheets. Bake at 350 degrees F (175 degrees C) for 12-15 minutes.
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