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 350F 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