Recipe - Pheasant Cooking Info

3 One half cup All purpose flour
2 teaspoon Baking powder
1 One half teaspoon Cinnamon
1 teaspoon Ground ginger
One half teaspoon Baking soda
One half teaspoon Salt
One half teaspoon Ground cloves
One half teaspoon Ground cardamom
One fourth teaspoon Freshly ground black pepper
1 cup Unsalted butter; softened
1 cup Sugar
One fourth cup Dark molasses
1 Egg
Powdered sugar

Prep: 15 min, Cook: 15 min, plus refrigeration time.

Preheat oven to 350øF. Sift together first 9 ingredients in a bowl. Beat
butter and sugar in another bowl using an electric mixer until light and
fluffy. Add molasses and egg and mix thoroughly. Gradually add dry
ingredients and beat at low speed until dough forms. Mold into a disc, wrap
with plastic wrap and refrigerate until firm. Roll dough into 1 inch balls
and place 2 inches apart on greased cookie sheets. Bake 1214 minutes, or
until golden brown. Transfer to wire racks and dust with sifted powdered
sugar. Cool completely.

Posted to recipeludigest by molony molony@scsn.net on Feb 08, 1998