GIANT SPICE COOKIES
"I heard this cookie recipe over the radio about 1950-shortly after my husband I married," recalls Sandy Pyeatt of Tacoma, Washington. "The big spicy treats are so nice and chewy, they remain my favorite to this day."
1 (18.25 oz) package spice cake mix
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 cup water
1/4 cup molasses
6 teaspoons vanilla extract
In a bowl, combine the cake mix, ginger and baking soda. Stir in water, molasses and vanilla; mix well.
With floured hands, roll into 10 balls. Place 3 inches apart on greased baking sheets; flatten slightly.
Bake at 375 degrees F for 13-15 minutes or until surface cracks and cookies are firm. Remove to wire racks to cool.
Servings: 10
Source: Quick Cooking magazine, January/February 2001
"I heard this cookie recipe over the radio about 1950-shortly after my husband I married," recalls Sandy Pyeatt of Tacoma, Washington. "The big spicy treats are so nice and chewy, they remain my favorite to this day."
1 (18.25 oz) package spice cake mix
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 cup water
1/4 cup molasses
6 teaspoons vanilla extract
In a bowl, combine the cake mix, ginger and baking soda. Stir in water, molasses and vanilla; mix well.
With floured hands, roll into 10 balls. Place 3 inches apart on greased baking sheets; flatten slightly.
Bake at 375 degrees F for 13-15 minutes or until surface cracks and cookies are firm. Remove to wire racks to cool.
Servings: 10
Source: Quick Cooking magazine, January/February 2001
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