Prep Time
45 minBake Time
10-12 minYield
48 cookiesRating
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Loading...| 2 cups ROGERS DARK RYE FLOUR | |
| 2 tsp. baking soda | |
| 2 tsp. cinnamon | |
| 1 tsp. ginger | |
| 1 tsp. cloves | |
| 1/4 tsp. salt | |
| 1/4 tsp. pepper | |
| 3/4 cup margarine, melted | |
| 1 cup sugar | |
| 1/4 cup molasses | |
| 1 egg |
A wheat free cookie.
| 1. | Preheat oven to 350⁰F (175⁰C). |
| 2. | Combine flour, soda, spices, salt and pepper and set aside. |
| 3. | Beat together margarine, sugar, molasses and egg. Add dry ingredients and mix well. Refrigerate dough for 30 minutes. |
| 4. | Form dough into 1″ balls, roll in sugar and place on cookie sheet. |
| 5. | Bake 10-12 minutes. |
| 6. | *Note: Dough may be well-wrapped and stored in the refrigerator for up to 3 weeks or in the freezer for up to 2 months before using. |
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