Recipe - Big Soft Pretzels

2 One fourth cup Allpurpose flour
2 teaspoon Ground ginger
1 teaspoon Baking soda
Three fourths teaspoon Ground cinnamon
One half teaspoon Ground cloves
Three fourths cup Butter; margarine, or
shortening
1 cup Sugar
1 Egg
One fourth cup Molasses
2 tablespoon Sugar

Here you go Linda. I got a new cookbook yesterday, Better Homes and Gardens
75 Years of AllTime Favorites and here's a recipe from that book.......

In a medium mixing bowl combine flour, ginger, baking soda, cinnamon, and
cloves. Set aside.

In a large mixing bowl beat butter, margarine, or shortening with an
electric mixer on low speed for 30 seconds. Gradually add the 1 cup of
sugar; beat until fluffy. Add the egg and molasses; beat well. Stir dry
mixture into egg mixture.

Shape dough into 1 1/2inch balls (1 heaping tablespoons dough each). Roll
balls in the 2 tablespoons sugar and place on ungreased cookie sheets about
2 One half inches apart.

Bake in a 350 degree oven about 10 minutes or until light brown but still
puffed. (Do not overbake.) Let stand on cookie sheets for 2 minutes;
transfer to a wire rack and let cool. Makes 24 cookies.
Posted to BakeryShoppe Digest V1 #402 by Lea lhoover@ptialaska.net on
Nov 19, 1997