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Molasses Elephant Cookies

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Submitted by rknrbn

YIELD

servings

PREP

20 min

COOK

15 min

READY

2 hrs

Ingredients

4 946
2 1E+1
TEASPOONS ML CINNAMON
ground
1 5
TEASPOON ML GINGER
ground
1 5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
½ 118
1 237
CUP ML SUGAR
3 3
LARGE LARGE EGGS
large
1 237
CUP ML MOLASSES
light
¼ 59

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 951 5% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 371mg 15%
Total Carbohydrate 70g 70%
Dietary Fiber 4g 16%
Sugars g
Protein 35g
Vitamin A 4% Vitamin C 0%
Calcium 23% Iron 60%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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