Molasses Ginger Slice & Bake Cookiesdesserts 1 cup margarine or shortening 1 cup packed brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground allspice 6 1/2 cup all-purpose flour 2/3 cup water or apple cider 1 1/2 cup light-colored molasses WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE SOMETIMES Cut four 14x12 pieces of waxed paper or plastic wrap; set aside. In large bowl, cream margarine or shortening and sugar; set aside. In a large bowl, combine baking soda, salt, cinnamon, ginger, cloves, allspice and flour; set aside. Beat water or cider and molasses into sugar mixture. Gradually blend flour mixture into sugar mixture until distributed. Divide dough into 4 equal pieces. Shape each piece into an 8-to-10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14x12 piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. YIELD: 4 rolls of dough or about 12 dozen cookies. (MOLASSES-GINGER COOKIES IN PART 2) |
