gingerbread drop cookies

courtesy of: bhg.com
submitted by: missi
yield 90 cookies

- 1c shortening
- 1-1/2c packed light brown sugar
- 1-1/2tsp baking soda
- 1-1/2tsp ground ginger
- 1-1/2tsp ground cinnamon
- 1/4tsp ground cloves
- 1/3c molasses
- 2 eggs
- 1tbsp milk
- 3-1/2c all-purpose flour
- 1/2c raisins {optional}
- 1/2c chopped pecan or walnut {optional}

1. preheat oven to 375. line cookie sheet with parchment paper.

2. in a large bowl, mix shortening for 30 seconds. add sugar, baking soda, ginger, cinnamon, and cloves. beat until well combined. add in molasses, eggs, and milk. beat until just combined. beat in as much flour as you can with the mixer and stir in the rest with a wooden spoon. stir in raising and nuts.

3. drop by rounded teaspoonfuls onto lined cookie sheet and bake for 8 min or until bottoms are lightly browned. cool on wire racks.

*tip: make and bake and freeze for up to 1 month. to serve, thaw at room temp for 1 hour.

image: the novice chef