Big Soft Pretzels
INGREDIENTS:
2 1/4 c All-purpose flour
2 ts Ground ginger
1 ts Baking soda
3/4 ts Ground cinnamon
1/2 ts Ground cloves
3/4 c Butter; margarine, or
-shortening
1 c Sugar
1 Egg
1/4 c Molasses
2 tb Sugar
2 1/4 c All-purpose flour
2 ts Ground ginger
1 ts Baking soda
3/4 ts Ground cinnamon
1/2 ts Ground cloves
3/4 c Butter; margarine, or
-shortening
1 c Sugar
1 Egg
1/4 c Molasses
2 tb Sugar
Here you go Linda. I got a new cookbook yesterday, Better Homes and Gardens 75 Years of All-Time Favorites and here's a recipe from that book.......
In a medium mixing bowl combine flour, ginger, baking soda, cinnamon, and cloves. Set aside.
In a large mixing bowl beat butter, margarine, or shortening with an electric mixer on low speed for 30 seconds. Gradually add the 1 cup of sugar; beat until fluffy. Add the egg and molasses; beat well. Stir dry mixture into egg mixture.
Shape dough into 1 1/2-inch balls (1 heaping tablespoons dough each). Roll balls in the 2 tablespoons sugar and place on ungreased cookie sheets about 2 1/2 inches apart.
Bake in a 350 degree oven about 10 minutes or until light brown but still puffed. (Do not overbake.) Let stand on cookie sheets for 2 minutes; transfer to a wire rack and let cool. Makes 24 cookies.
In a medium mixing bowl combine flour, ginger, baking soda, cinnamon, and cloves. Set aside.
In a large mixing bowl beat butter, margarine, or shortening with an electric mixer on low speed for 30 seconds. Gradually add the 1 cup of sugar; beat until fluffy. Add the egg and molasses; beat well. Stir dry mixture into egg mixture.
Shape dough into 1 1/2-inch balls (1 heaping tablespoons dough each). Roll balls in the 2 tablespoons sugar and place on ungreased cookie sheets about 2 1/2 inches apart.
Bake in a 350 degree oven about 10 minutes or until light brown but still puffed. (Do not overbake.) Let stand on cookie sheets for 2 minutes; transfer to a wire rack and let cool. Makes 24 cookies.