1 1/2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground ginger
2/3 c Shortening
1/4 c Sugar
1/4 c Brown sugar, packed
1 lg Egg
1 tb Molasses
1/2 c Peppermint candy; crushed
A senior division winner in the 1953 Pillsbury Bakeoff.
Combine flour, baking powder, salt and the spices; set aside. Cream
together the shortening, sugar and brown sugar. Add slightly beaten egg and
molasses; beat well. Add the crushed peppermint candy (about 2 ounces)
along with the flour mixture. Drop by teaspoonsful onto greased baking
sheet. Bake in preheated 350 degree oven for 12-15 minutes. Cool for 5
minutes before moving cookies to wire rack to cool completely. Pat Dwigans
