Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Molasses Elephant Cookies

Yield: 40 servings

Ingredients and directions for this recipe

4 c All-purpose flour
2 ts Ground cinnamon
1 ts Ground ginger
1 ts Baking soda
1/4 ts Salt
1/2 c Vegetable shortening
1 c Sugar
3 lg Eggs
1 c Light molasses
1/4 c 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.

See also:
Previous recipe Molasses Duck Salad
Next recipe Molasses Ginger Slice & Bake Cookies

Or try one of these recipes:
Give Me Mores
Ruby Cherry Sauce