Lindas Drop Gingerbread Cookies Recipes

Steps:

• Preheat oven to 375 degrees.
• Beat shortening in a large mixing bowl on medium to high for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat till well combined
• Beat in molasses, eggs, and milk till all is combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with wooden spoon (mine all mixed in just fine) stir in raisins and nuts.
• Drop dough by rounded teaspoons onto ungreased cookie sheet. Bake in 375 oven about 8 minutes or till bottoms are lightly browned. Cool on wire racks makes about 90 cookies.

Steps:

• In a large mixing bowl beat shortening with an electric mixer on medium to high speed. Add brown sugar, baking soda, ginger, cinnamon, and cloves.
• Beat until well combined.
• Beat in molasses, eggs, and milk until well mixed.
• Beat in as much flour as you can with the mixer.
• Stir in any remaining flour with a wooden spoon.
• Stir in raisins and nuts.
• Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.
• Bake in a 375° oven for about 8 minutes or until bottoms are lightly browned.
• Remove from pans and cool on wire racks.

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and eggs. Combine the dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.