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GINGER COOKIE CAPERS

Pillsbury Best of the Bake-Off Cookies and Bars
Bake-Off contest 06, 1954
Patty Rose Welti, Plainview MN
Prep Time: 50 Minutes
Start To Finish: 2 Hours 50 Minutes
2 Dozen (4-Inch) Cookies

Ingredients
• 2 cups Pillsbury BEST® all-purpose flour
• 1/2 cup shortening
• 1/2 cup molasses
• 1/3 cup sugar
• 3 tablespoons hot water
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
 

Directions
1.
Heat oven to 400°F. In large bowl, beat all ingredients with electric mixer on medium speed, scraping bowl occasionally, until well blended. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.

2. On floured surface, roll half of dough at a time to 1/8 -inch thickness. Cut with gingerbread man cutter. On ungreased cookie sheets, place cutouts 1 inch apart.

3. Bake 7 to 9 minutes or until set. Remove from cookie sheets; cool completely before decorating.

High Altitude (3500-6500 ft): No change.

Nutrition
1 Cookie: Calories 110 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 1g; Trans Fat 0.5g); Cholesterol 0mg; Sodium 35mg; Total Carbohydrate 16g (Dietary Fiber 0g; Sugars 7g); Protein 1g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4%
Exchanges: 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 1

 

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