Recipe: Molasses Elephant Cookies (using cider vinegar)

MOLASSES ELEPHANT COOKIES

4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup sugar
3 large eggs
1 cup light molasses
1/4 cup cider vinegar
raisins or small dates (for garnish)

Sift together the flour, cinnamon, ginger, baking soda and salt. Set aside.

Place shortening, sugar and eggs in a large mixing bowl. Use an electric mixer set at medium speed to cream mixture until smooth and fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and refrigerate 1 hour or more.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F. Lightly grease cookie sheets.

Drop dough by tablespoonfuls, 3 inches apart, onto prepared cookie sheets. Just before baking, make a face or design with raisins or small pieces of dates on each cookie.

Bake in preheated 375 degree F oven for 10-12 minutes or until set when lightly touched. Remove from cookie sheets and place on wire racks to cool completely.

Makes about 40 large cookies
Source: Jo Anne Merrill