Jelly Top Cookies
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
molasses
|
|
| 1 | cup |
lard
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | tablespoon |
vinegar
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | tablespoons |
water
hot |
|
| 2 | each |
egg whites
|
*
|
| 1 | x |
jelly
firm, for centers |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
molasses
|
|
| 237 | ml |
lard
|
|
| 2 | each |
egg yolks
|
*
|
| 15 | ml |
vinegar
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
|
|
| 5 | ml |
baking soda
|
|
| 3E+1 | ml |
water
hot |
|
| 2 | each |
egg whites
|
*
|
| 1 | x |
jelly
firm, for centers |
* |
Directions
Use 1 level t. soda dissolved in 2 tablespoon hot water. Flour to make a very stiff dough.
Roll, cut and dip in egg white, then in granulated sugar.
Put firm jelly in center or each cookie.
Watch closely as they will burn easily.
Note: Combine all ingredients except egg whites.
Use additional granulated sugar for dipping.
No temperature given, but probably 375℉ (190℃).
