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1 cup Crisco All-Vegetable Shortening
1-1/2 cups granulated sugar
2 eggs
1 cup dark unsulphured molasses
1 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt (my daughter omitted this)
1 cup 2% milk
5-1/2 cups unbleached flour
granulated sugar (used to dip bottom of a buttered glass into it)
Cream together, the shortening and sugar.
Add the eggs; beating them well.
To the bowl, mix in the molasses and the spices.
Add the milk, mixing it into the creamed mixture.
Now add the flour, mixing it well into the creamed mixture.
To make the cookies, use a medium size Pampered Chef Scoop.
(The medium scoop is equal to 2 tablespoons.)
Scoop cookie dough onto Pampered Chef Baking Stoneware.
Drop 8 scoops of cookie dough onto each rectangular stoneware.
Butter the bottom of a beverage glass, then dip it into the sugar.
(Jen used the bottom of a wine glass to flatten the cookie dough.)
Flatten cookie dough with the bottom of the glass, to 1/4-inch thick.
Each cookie should end up being about 3-inches in size.
Bake cookies in a 350 degree oven for 12 minutes.
After removing stoneware from the oven, let cookies set 2-3 minutes
before removing them to a wire rack to cool.
About 5-1/2 dozen (3-inch) cookies
1-1/2 cups granulated sugar
2 eggs
1 cup dark unsulphured molasses
1 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt (my daughter omitted this)
1 cup 2% milk
5-1/2 cups unbleached flour
granulated sugar (used to dip bottom of a buttered glass into it)
Cream together, the shortening and sugar.
Add the eggs; beating them well.
To the bowl, mix in the molasses and the spices.
Add the milk, mixing it into the creamed mixture.
Now add the flour, mixing it well into the creamed mixture.
To make the cookies, use a medium size Pampered Chef Scoop.
(The medium scoop is equal to 2 tablespoons.)
Scoop cookie dough onto Pampered Chef Baking Stoneware.
Drop 8 scoops of cookie dough onto each rectangular stoneware.
Butter the bottom of a beverage glass, then dip it into the sugar.
(Jen used the bottom of a wine glass to flatten the cookie dough.)
Flatten cookie dough with the bottom of the glass, to 1/4-inch thick.
Each cookie should end up being about 3-inches in size.
Bake cookies in a 350 degree oven for 12 minutes.
After removing stoneware from the oven, let cookies set 2-3 minutes
before removing them to a wire rack to cool.
About 5-1/2 dozen (3-inch) cookies
