For sugar cookies:.
Preheat the oven to
Prepare sugar cookies.
In clean mixer bowl, at high speed, beat egg white with lemon juice until frothy.
Gradually beat in confectioners sugar.
Beat mixture about 5 minutes or until very thick and white.
Tint if desired with paste or liquid food coloring.
Pipe or spread about 1 teaspoon icing onto each baked and cooled cookie.
Let dry until hardened.
Add 50 calories (optional).
Melt shortening in a large kettle or saucepan over low heat. Remove from heat; let cool.
Add sugar, molasses and eggs; beat well.
Stir together the flour, soda, cloves, ginger, cinnamon and salt; add to first mixture.
Mix well and chill.
Form balls; roll in sugar (granulated) and place on cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Recipe may be halved.
hortening and 1 cup of sugar. Add molasses and egg.
Beat
Melt shortening and cool. Add sugar, eggs and molasses; beat well.
Sift
Melt
margarine;
let
cool.
Add
sugar,
molasses and eggs; beat
until
smooth.
Sift all dry ingredients together and mix with first mixture.
Chill until firm, then roll into balls.
Dip in\tsugar.\tBake
in
a 375\u00b0 oven for 8 to 10 minutes;
shorter time for softer cookies, longer time for harder cookies. Experiment with the times.
aper.
Cream butter and sugar until pale and creamy. Gradually
In a large bowl, cream together shortening and the sugar.
Add molasses and egg; beat well.
Sift together flour, soda, cinnamon, cloves, ginger and salt; add to first mixture.
Mix well and cover and chill.
Form dough into 1-inch balls; roll each in granulated sugar and place on greased cookie sheets 2 inches apart.
Bake in a moderate 375\u00b0 oven for 8 to 10 minutes, until dark golden brown. Remove cookies to wire rack and cool.
Makes 48 cookies.
Mix together shortening, sugar, molasses and egg.
Sift together dry ingredients; blend with shortening mixture.
Roll into balls.
Roll balls in extra sugar.
Place on cookie sheet about 2 inches apart.
Flatten.
Bake about 8 to 10 minutes at 375\u00b0.
Melt butter over low heat and cool.
Add sugar, molasses and eggs and beat well.
Sift remaining ingredients together and add to molasses mixture, mixing well.
Chill in refrigerator overnight.
Form into 1-inch balls.
Dip tops into granulated sugar.
Place 2 inches apart on greased cookie sheet.
Bake at 375\u00b0 for 7 to 9 minutes.
and cool.
Add sugar, eggs, and molasses, beat well.
In
Melt shortening and cool. Add 1 cup sugar, molasses, and egg; mix well. Combine flour, baking soda, salt, and spices; add to sugar mixture. Mix until blended. Shape into 1 inch balls; roll in sugar. Place 2 inches apart on greased cookie sheets and bake at 375\u00b0 for 8 minutes or until done. Yield: about 4 dozen cookies.
Combine oil, molasses, white sugar and egg; mix well.
Add remaining ingredients.
This will be hard to mix.
Form into 1-inch balls, roll in granulated sugar and place on greased cookie sheet.
Bake at 350\u00b0 8-10 minutes.
We like ours soft, so I take them out before the bottom gets too brown.
Cream shortening with 1 cup sugar until light and fluffy.
Add egg and molasses; mix well.
In separate bowl combine flour, soda, cinnamon, salt, ginger and cloves.
Add about 1/4 of dry mixture at a time to creamed mixture.
Mix until smooth after each addition.
Chill 1 hour.
Roll dough into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased cookie sheet.
Bake at 325\u00b0 for 10 minutes.
Cream shortening and sugar.
Add egg; beat well.
Add molasses, then add dry ingredients.
Stir well.
Chill overnight. Form into 1-inch balls; roll in sugar.
Place on sprayed sheet; flatten and sprinkle with sugar.
Bake at 375\u00b0 for 8 to 10 minutes.
Melt shortening in a 3 quart saucepan over low heat.
Remove from heat; let cool.
Add sugar, molasses and egg.
Mix well. Sift together flour, soda, cloves, ginger and cinnamon.
Add to first mixture.
Mix well and chill.
Form into 1-inch balls and roll in granulated sugar.
Place on well greased cookie sheet. Mash each cookie with glass bottom dipped in sugar.
Bake in 375\u00b0 oven 8 to 10 minutes.
Delicious warm or anytime.
Cream butter and sugar; add the egg and beat.
Add the molasses and mix.
Sift together the dry ingredients.
Using a mixer add the dry ingredients.
Roll into small balls (inch in diameter), placing on cookie sheet.
Flatten with glass bottom that has been dipped in extra sugar.
Cook 10 to 12 minutes.
Remove from cookie sheet and cool; store in airtight container.
Chill dough for at least 3 hours.
Form dough into 1-inch balls.
Roll in granulated sugar.
Space two inches apart on greased cookie sheet.
Bake at 375\u00b0 for exactly 8 minutes.
Remove from oven and allow to cool for 8 minutes.
(Cookies will not appear to be done when you remove them from oven; they will solidify.
This will make them chewy.)
Add sugar, molasses, egg and Crisco (cooled).
Add flour, etc. Chill overnight.
Form in 1-inch balls.
Roll in sugar.
Put on greased sheet 2 inches apart, pressed down with small glass.
Bake at 375\u00b0 for 8 to 10 minutes.
Makes 2 dozen.
If you take the cookies out of the oven about a minute before they're done and let them sit on sheet about a minute, they're more chewy.
Melt shortening.
Let cool slightly.
Add sugar, molasses and egg; beat well.
Sift together flour, soda, cloves, ginger, cinnamon and salt.
Add to shortening mixture.
Mix well.
Chill dough and form into balls.
Roll in white sugar.
Place on greased cookie sheet 2 inches apart.
Bake 8 to 10 minutes at 375\u00b0. Yields approximately 5 dozen cookies.