Gingerbread Drop Cookies -- Quad-Cities Online Recipe Book
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Desserts:

Gingerbread Drop Cookies

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Ingredients

1 cup shortening
1-1/2 cups packed brown sugar
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/3 cup molasses
2 eggs
1 tablespoon milk
3-1/2 cups all-purpose flour
1 cup chopped pecans or walnuts
1 can Pillsbury vanilla frosting

Instructions

In a large mixing bowl, beat shortening with an 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 you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in nuts and pecans. Drop dough by rounded tablespoons onto lightly greased cookie sheets. Bake at 350 degrees F. for 8-10 minutes or until lightly browned. Cool on wire racks. Makes about 80 cookies. Frost cookies with Pillsbury vanilla frosting when cooled.

Donna Whiting
East Moline




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