 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
|
Just dandy any time of year. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Use vegetable shortening for a vegan cookie. Ingredients:
1 cup sugar |
1/2 cup shortening |
1/2 cup molasses |
1/2 cup water, lukewarm |
3 cups flour |
1 teaspoon baking soda |
1 teaspoon ground cloves |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 egg |
1 cup raisins or 1 cup dates, cut finely |
Directions:
1. Preheat oven to 350F and lightly grease your cookie sheets.
2. Sift dry ingredients together; set aside.
3. Cream sugar and shortening together until fluffy; add molasses, egg and water.
4. Mix in dry ingredients very well; add fruit.
5. Drop by teaspoons onto prepared cookie sheets and bake for 10-12 minutes or until golden brown.
|
|