
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 72 |
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Ingredients: 2 Cup(s) Ketchup 30 Min - Work Time 2 Teaspoon(s) A-1 steak sauce 1 Hr + chilling - Total Time 1 Teaspoon(s) Whole celery seed 2 1/2 Cup(s) Flour 1 Teaspoon(s) Tabasco sauce 2 Teaspoon(s) Ground ginger 2 Tablespoon(s) Soy sauce 1 Teaspoon(s) Cinnamon 2/3 Cup(s) Dark brown sugar 2 Teaspoon(s) Baking soda 2 Lemons; juiced 4 Tablespoon(s) Horseradish 12 Tablespoon(s) Unsalted Butter (marg/short) 1/2 Teaspoon(s) Garlic powder 1/2 Teaspoon(s) Sage 1 Cup(s) Brown sugar 1 Teaspoon(s) Salt 1 Egg 1 Cup(s) Beer 1/3 Cup(s) Molasses 2 small Onions; finely chopped |
Directions: Combine flour, spices, soda, & salt. With an electric mixer at
medium-low speed, beat butter & sugar, until light & fluffy. Beat in
egg & molasses. Reduce speed to low, & gradually add flour mixture
until just mixed. Chill until firm, about 1 hour. Heat oven to 350~.
Shape dough into approximately 1" balls, roll in sugar, & place about
2 " apart on a baking sheet. Bake until the edges begin to brown,
about 15 min. Cool on baking sheet 2 min, then move to wire racks.
Cool completely. Submitted By MARY LOU KAKANOWSKI MSG#: 2605
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