Puester wrote:
> Ginger Cookies from Creme de Colorado Cookbook
> makes 6-8 dozen
>
> 1 1/2 c. Crisco or butter (butter makes them much crisper)
> 2 c. white sugar
> 2 large eggs
> 2 tsp. vanilla extract
> 1/2 c. molasses
> 4 c. all-purpose flour
> 4 tsp. baking soda
> 2 tsp. ground cinnamon
> 1 1/2 tsp. ground nutmeg
> 2 tsp. ground cloves
> 2 tsp. ground ginger
> 2 tsp. salt
> (optional--some freshly grated ginger)
>
> Cream together shortening and sugar. Add eggs, vanilla, molasses. Sift
> together dry ingredients, add to molasses mixture, mix well.
>
> Roll into 1 inch balls and dip in granulated sugar. Place on ungreased
> cookie sheet and bake at 375 degrees for 10 minutes. Let cool and
> remove from pan. Let pan cool or run cold water over the bottom before
> you make another panful.
>
> The recipe says "Cookies stored with a slice of bread will keep for
> several weeks." We've never had that problem. ;-)
>
> These cookies freeze well.
>
Thanks, Gloria. I have forwarded these to myself. I am glad
to see there is a butter option!

--
Jean B.