2-1/4 cup flour
2 tsp. ground ginger
1/2 tsp. ground cloves
3/4 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt, optional
3/4 cup margarine
1 cup sugar
1 egg
1/4 cup molasses
2 Tbsp. sugar
• Combine flour, ginger, cloves, cinnamon, baking soda and salt.
• Place margarine in a large bowl. Beat with electric mixer on low speed for 30 seconds to soften.
• Gradually add the cup of sugar, beat until fluffy, add egg and molasses, beating well.
• Stir dry ingredients into beaten mixture.
• Store in the fridge for a minimum of two hours before baking.
• Shape into 1.5” balls (about one heaping teaspoon of dough). Roll in the 2 tablespoons of sugar, and place on an ungreased cookie sheet about 2.5” apart.
• Bake at 350 degrees for about 10 minutes, or until light brown and still puffed. Do not over bake.
Let stand for two minutes then put on wire rack to cool.
Single recipe yields about two dozen cookies.
Submitted by Jody DiCastri, Recreation Programmer, Town of Cochrane
1 cup flour
1/2 cup corn starch
3/4 cup butter
1/2 cup icing sugar
• Mix above four ingredients together.
• Knead the dough (do not use mix master for best results).
• After you knead the dough, roll the dough into a log, cover and refrigerate for a minimum of four hours before baking. Dough may be left in the fridge for up to two or three weeks.
• Slice cookies off the roll in quantity you need at desired diameter (approximately 0.25” thick) and bake for 10-12 minutes at 350 degrees.
Optional ingredients: double the recipe and split into two different parts;
1) Add hazelnuts (flaked)
2) 1/2 cup glazed red/green cherries (cut into halves)
Single recipe yields approximately two dozen cookies.
Submitted by Marie Mason, Seniors on the Bow Member
1 (15.5oz.) can black beans, rinsed and drained
3 eggs
3 Tbsp. vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 tsp. pure vanilla extract
3/4 cup white sugar
1 tsp. instant coffee (optional)
1/2 cup chocolate chips (optional)
• Preheat oven to 350 degrees (175C) Lightly grease 8x8 square baking pan
• Combine all ingredients (except chocolate chips) in a blender, blend until smooth, pour mixture into pan.
• Sprinkle chocolate chips over top of the mixture.
• Bake in preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes
Submitted by Margaret Ford, Cochrane Hiking Club Leader
