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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This one is from a 1983 Farm Journal cookbook. Ingredients:
3/4 cup shortening |
1 cup brown sugar, firm packed |
1/4 cup light molasses |
1 egg, beaten |
2 1/4 cups sifted flour |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
2 teaspoons baking soda |
1/4 teaspoon salt |
25 blanched almonds |
Directions:
1. Cream shortening and sugar,add molasses and egg,blend well.
2. Sift dry ingredients,add to creamed mixture,mix well.
3. Roll into balls about 1 1/2 inches in diameter,place 2 1/2 inches apart on greased baking sheet.
4. Flatten slightly,press almond in center of each.
5. Bake at 350 12-15 minutes.
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