Formula of the month: light spice cookies
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| INGREDIENTS | LBS. | OZS. | BAKERS % | METHOD |
| Butter | 8 | 31.37 | Blend together until light and fluffy. | |
| Shortening, vegetable | 6.5 | 25.49 | ||
| Brown sugar, light, packed | 11.25 | 44.12 | ||
| Granulated sugar | 7 | 27.45 | ||
| Baking powder | 0.38 | 1.48 | ||
| Cinnamon, ground | 0.25 | 0.98 | ||
| Ginger | 0.25 | 0.98 | ||
| Clove (or allspice) | 0.08 | 0.31 | ||
| Salt | 0.25 | 0.98 | ||
| Eggs, 2 large | 3.32 | 13.02 | Add and mix well. | |
| Molasses | 3 | 11.77 | ||
| Pastry flour, King Arthur, unbleached | 1 | 9.5 | 100 | Mix half the flour into butter mixture. Combine remaining flour and corn starch; add, and mix. |
| Cornstarch | 1.5 | 5.88 | ||
| Total appr. wt. | 4 | 3.28 | 263.82% | |
Instructions
If sheeting the dough by hand, divide dough into quarters, flattening each portion slightly. Wrap and refrigerate for at least one hour. Roll the dough to 1/8-in. to 1/4-in. thickness. Cut cookies into desired shapes, and sprinkle with coarse sugar. Bake on ungreased pans at 350°F for 10 to 12 minutes, or until they begin to brown around the edges and feel firm. Let them remain on pan after removing from the oven to set, then transfer to a wire rack to cool completely.
Yield: Six to eight dozen 2 1/2-in. to 3-in. cookies
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