Molasses Ginger Slice and Bake Cookies
INGREDIENTS:
2 c Margarine, softened 1 Teaspoon lemon extract
2 c Granulated sugar 6 c All-purpose flour
3 Whole smilin' eggs 1 Teaspoon baking soda
2 Teaspoons vanilla extract
2 c Margarine, softened 1 Teaspoon lemon extract
2 c Granulated sugar 6 c All-purpose flour
3 Whole smilin' eggs 1 Teaspoon baking soda
2 Teaspoons vanilla extract
BEFORE BAKING, SPRINKLE WITH GRANULATED SUGAR, IF DESIRED COOKIE MIX: Cut four 14X12-inch pieces of waxed paper or plastic wrap; set aside. In a large bowl, cream margarine & sugar. Beat in eggs, vanilla and lemon extract until light & fluffy. In a large bowl, combien flour and baking soda. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 equal pieces. Shape each piece into an 8-to10-inch roll. Wrap each roll in 1 piece of waxed paper or wrap. Place wrapped rolls in a plactic freezer container w/a tight fitt-
ing lid, or wrap air-tight in a 14x12 piece of heavy duty foil; label. Store in freezer. Use within 6 months. YIELD: 12 dozen cookies. TO BAKE: Preheat oven to 350F. Lightly grease 2 large baking sheets. Cut forzen dough into 1/4-in slices. Place on baking sheets 1/2-in apart, 8 to 10 min. or until edges get slightly brown. YIELD: 36 cookies. SOURCE: MORE MAKE-A-MIX
ing lid, or wrap air-tight in a 14x12 piece of heavy duty foil; label. Store in freezer. Use within 6 months. YIELD: 12 dozen cookies. TO BAKE: Preheat oven to 350F. Lightly grease 2 large baking sheets. Cut forzen dough into 1/4-in slices. Place on baking sheets 1/2-in apart, 8 to 10 min. or until edges get slightly brown. YIELD: 36 cookies. SOURCE: MORE MAKE-A-MIX