Back 3/4 Cup Shortening
1 Cup Sugar
1/4 Cup Molasses
1 Egg
2 Cups Flour
1 Tbsp. Watkins Baking Powder
1/4 teas. Salt
1 teas. Watkins Cloves
1 teas. Watkins Cinnamon
1/2 teas. Watkins Ginger
In a medium-sized mixing bowl, beat together the shortening and sugar till well-combined, then add the molasses and egg, beating till smooth. In a separate bowl, whisk together the flour, baking soda, salt and spices. Add this mixture to the wet ingredients, beating till smooth. Refrigerate the dough, covered, for 1 hour, or until it's stiff enough to roll into balls. Alternately, you can skip the refrigeration and use a small cookie scoop or ice cream scoop to scoop out balls of dough about the size of a shelled chestnut -- in other words, about 1 inch in diameter.
When the dough is chilled, roll it into 1-inch balls (or use a cookie scoop, above), and roll the balls in granulated sugar. If the dough has been refrigerated, this is most easily accomplished by placing some sugar in a bag and adding the balls of dough, six or eight at a time, then shaking gently to cover them with sugar. If the dough is softer and you're using a cookie scoop, place some sugar in a small, shallow pan or dish, and drop the balls onto the sugar. Gently shake the pan back and forth, giving it a couple of up-and-down bumps, till the balls are coated with sugar.
Transfer the balls to lightly greased or parchment- lined baking sheets, and bake the cookies in a preheated 350°F oven for about 12 minutes, or until they've cracked on top and flattened out, but haven't yet browned around the edges. Remove the cookies from the oven, and transfer them to a rack to cool completely. When they're cool, store them in an airtight container. Yield: 3 dozen 2 3/4-inch cookies
© Copyright 1999 The Rising
Stars Team
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