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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

GINGERDOODLE COOKIES Recipe

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This recipe for GINGERDOODLE COOKIES is from Home Sweet Homemade Goodies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
GINGER DOUGH
1 c Brown Sugar
¾ c Vegetable Shortening (Crisco)
¼ c Molasses
1 Egg
2¼ c. flour
2 tsp Baking soda
1 tsp Cinnamon
1 tsp Ginger
½ tsp Cloves
¼ tsp Salt

SNICKERDOODLE DOUGH
¾ c Sugar
½ c Butter, softened
1 Egg
7/8 c. Flour
⅔ c. Whole Wheat Flour
1 tsp Cream of Tartar
½ tsp Baking Soda
½ tsp Salt

CINNAMON SUGAR MIXTURE
¼ c Sugar
2 tsp Cinnamon
Directions:
Directions:
GINGER DOUGH
Cream: Crisco, Brown Sugar, Molasses and Eggs.
Stir in: Flour, Soda, Cinnamon, Ginger, Cloves and Salt.
Set aside.

SNICKERDOODLE DOUGH
Cream: Butter, Sugar and Egg
Stir in: Flour, Whole Wheat Flour, Cream of Tartar, Soda and Salt.

For each cookie:
Shape: 1 level tbsp Ginger Dough into rope.
Shape: ½ level tbsp Snickerdoodle Dough into rope.
Twist 2 ropes together, then roll into ball.
Roll: in Cinnamon Sugar mixture.
Bake: 375º for 11-12 minutes.

Makes approx. 4 dozen cookies

 

 

 

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