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Recipe: Earthquake Cookies
Similar Categories: Earthquake, Cookies
3/4 c Crisco
1 c Sugar; plus enough to roll
-cookies
1 Egg
1/4 c Molasses
2 c Sifted flour
1/4 ts Salt
2 ts Baking soda
1 ts Cinnamon
1 ts Ground cloves
1 ts Ground ginger
Cream Crisco and 1 cup sugar with electric mixer until light and fluffy.
Add egg and molasses and beat well. Sift flour, measure and sift again with
rest of dry ingredients. Add flour mixture to Crisco/sugar mixture and mix
well. Chill at least 1 hour. Preheat oven to 375 F. Shape dough into 1-inch
balls and roll in granulated sugar. Place 2 inches apart on ungreased
cookie sheet and bake for 6 to 7 minutes. Remove to wire racks to cool.
Cookies will crisp as they cool. Makes about 60 cookies. Per cookie: Cal 63
(38% fat) Fat 3 g (1 g sat) No fiber Chol 4 mg Sodium 54 mg Carbs 9 g
Calcium 4 mg
1 c Sugar; plus enough to roll
-cookies
1 Egg
1/4 c Molasses
2 c Sifted flour
1/4 ts Salt
2 ts Baking soda
1 ts Cinnamon
1 ts Ground cloves
1 ts Ground ginger
Cream Crisco and 1 cup sugar with electric mixer until light and fluffy.
Add egg and molasses and beat well. Sift flour, measure and sift again with
rest of dry ingredients. Add flour mixture to Crisco/sugar mixture and mix
well. Chill at least 1 hour. Preheat oven to 375 F. Shape dough into 1-inch
balls and roll in granulated sugar. Place 2 inches apart on ungreased
cookie sheet and bake for 6 to 7 minutes. Remove to wire racks to cool.
Cookies will crisp as they cool. Makes about 60 cookies. Per cookie: Cal 63
(38% fat) Fat 3 g (1 g sat) No fiber Chol 4 mg Sodium 54 mg Carbs 9 g
Calcium 4 mg
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Earthquake, Cookies
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