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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 11/8/2008 / Number of Servings: 36 |
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Directions: Combine the shortening, sugar, molasses and vinegar in a saucepan. Bring
to a boil. Stir. Remove from heat and allow to cool. Add egg and stir well.
Shift together remaining cookie ingredients. Add the mixture from the
saucepan and combine. Chill 30-45 minutes, or overnight. Preheat oven to
375 degrees. Roll dough out to 1/4 - 1/2" thickness and cut into desired
shapes. Bake for 12-15 minutes. Cool on racks. Decorate with icing.
Icing: Cream powdered sugar and shortening together. Add water, vanilla
and salt. Beat well.
| Ingredients:
1 frozen orange juice
1/8 Pinch(s) salt
1/2 Cup(s) Shortening
1 48 oz pineapple juice
2 olive oil
1/4 lemon juice
1/2 Cup(s) Sugar
2 sugar, white granulated
1/8 black pepper
1/2 Cup(s) Molasses
8 boiling water
4 boneless, skinless chicken, breasts
2 vinegar, rice
1/2 Teaspoon(s) Vinegar
1 frozen lemonade
1/4 juice from salsa
1 red, split, seeds removed jalepenos
1 Egg; beaten
1 26 oz. vodka
1 diced onion, red
3 Cup(s) Flour
2 lime juice
1/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Baking soda
1/4 fresh, chopped cilantro
1 Teaspoon(s) Cinnamon
1/2 peeled and diced mango
1 Teaspoon(s) Ginger
1 peeled, cored and diced pineapple, fresh
1/2 Teaspoon(s) Allspice
1/2 peeled, seeded and diced cucumber, english
1/2 Teaspoon(s) Nutmeg
2 fresh, chopped mint
1/2 Teaspoon(s) Ground cloves
16 Ounce(s) Powdered sugar
1/4 Cup(s) Almost boiling water
1 Teaspoon(s) Vanilla |
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