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Ingredients
| multipurpose shortening: 1/2 cup |
| light brown sugar (packed): 1/3 cup |
| honey: 2 Tbl |
| eggs: 1 |
| Whole wheat pastry flour: 1 cup |
| wheat germ: 1/2 cup |
| dry whole milk: 1/2 cup |
| baking powder: 2 Tbl |
| salt: 1/2 tsp |
| molasses: 1/2 cup |
| ground ginger: 3/4 tsp |
| ground nutmeg: 3/4 tsp |
| distilled vinegar: 1 tsp |
| water: 2 Tbl |
| 2% milk: 1/4 cup |
Molasses Cookies III
Credit: AllRecipes
User rating:
"This is my son Ben's favorite cookie. For a tender tangier cookie use buttermilk in place of the milk."
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Prep Time
min -
Cook Time
min -
Servings
36 serving(s)
Tags
Directions
- Beat shortening ( or butter ) and sugar until light and fluffy. Beat in molasses, egg and 3 tablespoons of flour.
- Sift together remaining flour and other dry ingredients. Mix together the vinegar, water and buttermilk. Add alternately to the molasses mixture and beat batter until it is very smooth.
- Drop teaspoons of the mixture onto greased cookie sheets. Bake at 350 degrees F (175 degrees C) for 12-15 minutes.