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Molasses Elephant Cookies

Author/Submitted by: Jo Anne Merrill
Servings: 40
Categories: Cookies / Desserts

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

1. Sift together the flour, cinnamon, ginger, baking soda and salt. Set aside. 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 completely. Yield: about 40 large cookies.

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