Terminal Packet Loss Recipes
Last Update: July 5th, 2008
Ginger Cookies
3/4 Cup Crisco or vegetable shortening
1 Cup Sugar
2 tsp. Ginger
4 Tbl. Molasses
1-1/2 tsp soda
1 egg
2 Cups flour
Pinch of salt
2 tsp. Cinnamon
1/2 tsp. cloves
Cream shortening, sugar. Add Molasses and whole egg. Sift dry ingredients together in a separate bowl, then add slowly to the shortening mixture. Make small ball, roll in sugar and place on cookie sheet 2" apart. Bake at 350 for 8-10 minutes until tops crack.
I suggest a large bowl for the sugar so you can shake several of the balls in there at once, or a bag.
If you're using egg replacer, add a little less than suggested.
The dough should be a bit sticky when you're about to roll it in the sugar, but it shouldn't be like glue. If it is, due to egg replacer or just too large of an egg, add a touch more flour and sugar.
Be sure to roll and bake all of the dough right after you make this. The dough doesn't sit or refrigerate well.
1 1/4 cups Butter
1 tsp Baking soda
3/4 cup Brown sugar
1 teaspoon Salt
1/2 cup Sugar
1 teaspoon Cinnamon
1 Egg
1/4 teaspoon Nutmeg
1 tsp Vanilla
3 cups Oats quick or old-fashioned
1 1/2 cups All purpose flour
1 cup Raisins
Preheat oven to 375 degrees.
Beat margarine and sugars until fluffy. Beat in egg and vanilla.
In separate bowl combine flour, baking soda, salt and spices.
Add flour mixture to margarine mixture, mix well.
Stir in oats and raisins.
Round tablespoonfuls onto ungreased cookie sheets.
8-9 minutes for chewy, 10-11 minutes for crunchy
Cool 1 minute on cookie sheet. Transfer to wire cooling rack.
Store tightly covered.