Ingredients
3/4 cup shortening
1 cup packed brown sugar
1/4 cup molasses
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
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In a large mixing bowl cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon, salt and cloves. Gradually add to creamed mixture. Stir in raisins and nuts. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheet. Bake at 375 for 8-10 minutes or until edges are lightly browned.
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Intense mineral-rich molasses — gingerbread, baked beans, marinades
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Intense mineral-rich molasses — gingerbread, baked beans, marinades