1 c. margarine | 1-1/2 t. baking soda |
1-1/2 c. brown sugar, packed | 5 c. all-purpose flour |
2 eggs, beaten | 2 t. baking powder |
1 T. ground ginger | 1-1/2 t. salt |
½ c. molasses | 1 T. cinnamon |
1-1/2 c. boiling water | 1 c. chopped walnuts |
Cream margarine and sugar in a large mixing bowl; blend in eggs. Mix in ginger and molasses; stir in boiling water. Set aside. Combine remaining ingredients except for the nuts; add to sugar mixture. Gold in walnuts; cover and refrigerate dough for at least 2 hours. Drop by teaspoonfuls onto ungreased baking sheets; bake at 45 degrees for 10-12 minutes. Makes about 6 dozen.
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