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Results 1 - 10 of 23 for ginger crisp cookies
A Crisp Cookie. Heat shortening and molasses ... for Crisp Molasses Cookies. Form dough into 1-inch ... minutes. Makes 10 dozen (2-inch) cookies
Mix molasses, shortening and brown sugar. Mix in remaining ingredients. Cover and refrigerate at least 4 hours. Heat oven to 375 degrees. ...
Cream sugar and shortening. Add egg and molasses. Add flour, sifted with spices. Make into balls the size of a small walnut. Roll in sugar. ...
Cream butter, sugar, add egg. Beat until fluffy. Add corn syrup and water. Add dry ingredients. Chill. Roll out 1/8 inch thickness. Add ...
Mix molasses and sugar; add ... Add flour, salt, ginger and cream of tartar. Knead, ... refrigerator. Roll to desired thickness, cut and bake at 350°F. .
Mix all ingredients together. Chill 2 hours. Form 1 inch balls; roll in granulated sugar; place 2 inches apart on ungreased cookie sheet. ...
Place shortening, sugar, eggs and ... browned. Store in airtight container to keep crisp. Makes 5 dozen, or more, depending on size of cookie.
Sift flour, soda, salt, spices and sugar into a bowl. Cream shortening or butter, egg and molasses. Mix the dry ingredients with the ...
Beat molasses and soft shortening ... powder, salt and ginger. Allow dough to stand ... moderate oven, 350 degrees. Makes about 6 dozen cookies.
Bring molasses to boil; remove from stove and melt butter in it. Put sugar in mixing bowl. Add soda to hot water. Add to molasses over ...
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