ISLAND GINGER SNAPS WITH SORBET
Winner of 2003 Crisco® Well-Oiled Kitchen Recipe Contest
Recipe by Lisa Key, Middlebury, Connecticut
Yield: 40 cookies
3/4 cup Crisco All-Vegetable Shortening
1/4 cup molasses
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups sweetened flaked coconut
Sorbet—suggested flavors: mango, lemon, coconut
Heat oven 375ºF.
In large bowl, combine Crisco shortening, molasses, sugar, egg, and vanilla; beat with an electric mixer until blended and creamy.
Combine remaining ingredients except coconut and slowly beat into creamed mixture. Stir in coconut.
Drop batter by cookie-scoopfuls onto baking sheets.
Bake 12 minutes or until lightly golden brown.
Cool 1 minute on baking sheets before transferring cookies to racks to cool completely.
dessert cookie snaps
|
