Molasses Elephant Cookies
Yield
servingsPrep
20 minCook
15 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
large |
|
| 1 | cup |
molasses
light |
|
| ¼ | cup |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
large |
|
| 237 | ml |
molasses
light |
|
| 59 | ml |
apple cider vinegar
|
|
Directions
Sift together the flour, cinnamon, ginger, baking soda and salt. Set aside.
Place shortening, sugar and eggs in a large mixing bowl.
Use an electric mixer set at medium speed to cream mixture until smooth and fluffy.
Use low speed to beat in molasses and vinegar.
Cover tightly and refrigerate 1 hour or more.
Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased cookie sheets.
Just before baking, make a face or design with raisins or small pieces of dates on each cookie.
Bake in preheated 375 degree F oven for 10 to 12 minutes or until set when lightly touched.
Remove from cookie sheets and place on wire racks to cool completely.
