Molasses Elephant Cookies
Author/Submitted by: Jo Anne Merrill
1. Sift together the flour, cinnamon, ginger, baking soda and salt.
2. 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.
3. Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased
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 oven
for 10-12 minutes or until set when lightly touched.
4. Remove from cookie sheets and place on wire racks to cool
Yield: about 40 large cookies.