Ingredients
12 cup margarine
12 cup sugar
12 cup molasses
1 egg yolk
2 cups flour
12 teaspoon salt
12 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon cinnamon
1 teaspoon clove
1 teaspoon ginger
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in a large bowl, cream margarine and sugar til smooth. stir in, molasses and egg yolk. combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mix. til smooth. cover and chill for at least 1 hour. preheat oven to 350%. on lightly floured surface, roll the dough to 1/4 thickness. cut into desired shapes. place 2 inches apart on ungreased cookie sheets. bake for 8- 10 minutes. remove and cool. frost and decorate. at easter, for an added surprise, i like to dip them in melted chocolate and then decorate.
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Pasteurized egg white powder — safe meringue, royal icing
Intense mineral-rich molasses — gingerbread, baked beans, marinades
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Pasteurized egg white powder — safe meringue, royal icing
Intense mineral-rich molasses — gingerbread, baked beans, marinades
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping