Desserts:

Gingerbread Drop Cookies

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Ingredients

1 cup shortening
1-1/2 cups brown sugar, packed
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1/4 teaspon ground cloves
3-1/2 cups all-purpose flour
1/2 cup raisins
1/2 cup chopped pecans or walnuts
1/3 cup molasses
2 eggs
1 tablespoon milk

Instructions

In a large mixing bowl, beat shortening with electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon and cloves. Beat until well combined. Beat in molasses, eggs and milk until combined. Beat in as much flour as possible the mixer. Stir in any remaining flour with a wooden spoon. Stir in raisins and nuts. Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake at 350 degrees about 8 minutes or until bottoms are lightly browned. Cool on wire racks. Frost with white frosting. Makes about 90. Make-ahead tip: Up to 1 month ahead, make and bake cookies. Cool, place in freezer container and freeze. To serve, thaw at room temperature for 1 hour.

Donna Whiting
East Moline