TZUTC: -0800   
   MSGID: 35418.fidonet_cooking@1:105/500 2dcac1a6   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Giant Ginger Cookies   
    Categories: Cookies   
         Yield: 28 Cookies   
       
     4 3/4 c  All-purpose flour; sifted   
         3 ts Baking soda   
       1/2 ts Salt   
         2 ts Cinnamon   
         2 ts Ginger   
         1 ts Powdered cloves   
         1 ts Mustard powder   
         1 c  Butter   
         1 tb Instant coffee or   
              - cocoa powder   
         1 c  Granulated sugar   
         1 c  Molasses   
         1    Xl Egg   
       3/4 c  Milk   
     6 1/4 oz Currants (1-1/4 c)   
         1 c  Walnuts; chopped (optional)   
       
     Adjust two racks to divide the oven into 3rds and preheat to 350?F.   
     Optionally cut aluminum foil to fit cookie sheets.   
        
     Sift together the flour, baking soda, salt, cinnamon, ginger, cloves,   
     and mustard, and set aside. In the large bowl of an electric mixer   
     cream the butter. Add the instant coffee and beat well. Then beat in   
     the sugar. Add the molasses and beat until smooth. Add the egg and   
     beat well; the mixture will look curdled--it's OK. On low speed add   
     the sifted dry ingredients in 3 additions alternately with the milk   
     in 2 additions, scraping the bowl as necessary with a rubber spatula   
     and beating only until smooth after each addition. Stir in the   
     currants.   
        
     Use a heaping 1 tb of the dough for each cookie. Make these   
     extra-large, use as much dough as you can reasonably pile on the   
     spoon. Place the cookies 2-1/2 to 3" apart on the cut aluminum foil,   
     keeping the cookies as round and as even as possible.   
        
     Bake for 20 to 22 minutes, reversing the sheets a few times. Be   
     careful the cookies on the bottom shelf don't burn. Bake until the   
     tops of the cookies spring back sharply when lightly pressed.   
        
     Slide the foil off the sheet. With a wide metal spatula transfer to   
     racks to cool. They will form steam as they cool and the stpam will   
     make the bottoms moist. To prevent that, raise the cooling racks by   
     placing them on any right-side-up cake pans or mixing bowls.   
        
     I made a frosting with vanilla sugar and water and dipped the top of   
     each cookie in it.   
        
     Recipe by Book of Great Cookies by Maida Heatter   
        
     Posted by: Pat Stockett   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300   
   SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26   
   SEEN-BY: 5020/400 5075/35   
   PATH: 105/500 81 229/426