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2 cups sugar
1 cup vegetable shortening
1 cup light molasses
2 egg yolks
2 tsp. baking soda
1 cup hot water
8 cups all-purpose flour
1-1/2 tsp. Watkins Ginger
1 tsp. Watkins Cinnamon
1 tsp. Watkins Allspice
3/4 tsp. salt
Icing (see below)
Raisins, currants, red cinnamon candies (for decoration)

Combine sugar, shortening, molasses, and egg yolks in large mixing bowl; beat until smooth. In small bowl, add baking soda to hot water; stir until dissolved. Add to molasses mixture. Stir in flour, ginger, cinnamon, allspice, and salt. Cover and refrigerate dough at least 2 hours.

Roll out dough on lightly floured surface to 1/4-inch thickness. Cut out with floured cookie cutters. Place on lightly greased cookie sheets about 2 inches apart. Bake at 350 degrees (F) for 10 to 12 minutes or until lightly browned around edges. Cool on wire racks. Frost with icing and decorate as desired.

Makes 42 large cookies.
1 cup powdered sugar
1 Tbsp. water
1/2 tsp. Watkins Extract or Flavor, of choice, more or less to taste
1 to 2 Tbsp. half-and-half
Food Coloring (if desired)

Combine all ingredients until smooth and spreadable. Enough for 3 to 5 dozen cookies.

Watkins Catalog


Jacquelyn Cooper

Watkins Independent Associate #099046N

Watkins Online Catalog:  http://www.watkinsonline.com/jcooper

E-mail:  watkins@timelysuggestions.com

The statements made and opinions expressed on this web site are those of the Watkins Independent Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. Sponsoring or selling of Watkins products outside the United States or Canada is strictly prohibited.