|Drop Gingerbread Cookies|
OK, it may be a tad early to be thinking of gingerbread, but these are so fast, easy and economical, why wait for the holidays?
This recipe comes from my neighbor, Linda L., who has been making them for years. I first tasted them in a holiday cookie assortment she gifted me last Christmas. All her cookies are to DIE for, and I really hope she gives some of them when she gets a chance to start blogging here with us!!!
These mix up really quickly and if you use one of those drop cookie utensils--the one that looks like a small ice cream scoop--you'll be done in no time flat.
Linda's Drop Gingerbread Cookies
- 1 cup shortening
- 1 1/2 cups dk brown sugar
- 1 1/2 teaspoons of baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/3 cup molasses
- 2 eggs
- 1 tablespoon milk
- 3 1/2 cups all purpose flour
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
Preheat oven to 375 degrees.
Beat in molasses, eggs, and milk till all is combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with wooden spoon (mine all mixed in just fine) stir in raisins and nuts.
Drop dough by rounded teaspoons onto ungreased cookie sheet. Bake in 375 oven about 8 minutes or till bottoms are lightly browned. Cool on wire racks makes about 90 cookies.