JANE'S GINGER COOKIES
This recipe came from Jane Maguire, one of my "Curves ladies" at the Meredith Curves, where I was fortunate to spend time with some very wonderful women. These cookies are a reminder of my time at Curves, and the ladies I helped there.
4 1/2 c. all-purpose flour 1 1/2 c. vegetable shortening
4 tsp. ground ginger 2 c. white or cane sugar
2 tsp. baking soda 2 "eggs" of egg replacer
1 1/2 tsp. ground cinnamon 1/2 c. molasses
1 tsp. ground cloves 3/4 c. coarse sugar
1 tsp. salt
In medium bowl, stir together flour, ginger, soda, cinnamon, cloves and salt. Set aside. In large bowl, beat shortening until softened. Gradually add the 2 c. white or cane sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined, then stir in remaining flour mixture with wooden spoon. For giant cookies, use 1/4 c. ice cream scoop to scoop dough; for smaller cookies, use a cookie dough scoop. Roll balls in coarse sugar. Bake on ungreased sheet at 350°F for 12-14 minutes. Do not overbake! Upon removal from oven, press each cookie lightly with the bottom of a glass to slightly flatten. Remove from cookie sheet once cool.
Website created and maintained by Robyn Piper Last updated January 2012