As an Amazon Associate I earn from qualifying purchases.
|Drop Gingerbread Cookies|
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
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 has said she’s made half the recipe and the results are good.
- 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
shortening in a large mixing bowl on medium to high for 30 seconds. Add
brown sugar, baking soda, ginger, cinnamon, and cloves. Beat till
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.