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Molasses Elephant Cookies
Author/Submitted by: Jo Anne Merrill
Servings: 40
Categories:
Cookies
/
Desserts
Ingredients: 4
cups
all-purpose flour 2
teaspoons
ground cinnamon 1
teaspoon
ground ginger 1
teaspoon
baking soda 1/4
teaspoon
salt 1/2
cup
vegetable shortening 1
cup
sugar 3
large
eggs 1
cup
light molasses 1/4
cup
cider vinegar
Directions:
1. Sift together the flour, cinnamon, ginger, baking soda and salt.
Set aside.
2. Place shortening, sugar and eggs in a large mixing bowl. Use an
electric mixer set at medium speed to cream mixture until smooth and
fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and
refrigerate 1 hour or more.
3. Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased
cookie sheets. Just before baking, make a face or design with raisins or
small pieces of dates on each cookie. Bake in preheated 375-degree oven
for 10-12 minutes or until set when lightly touched.
4. Remove from cookie sheets and place on wire racks to cool
completely.
Yield: about 40 large cookies.
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