2 cups white sugar
1 cup molasses
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup slivered almonds
1 whole sliced lemon zest
2 eggs
1 cup milk
1 cup vegetable oil
1 cup sliced fresh ginger root vegetables
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine brown sugar, molasses, flour, baking soda, cinnamon and nutmeg. Mix well. Wrap cookie slices in waxed paper so they do not peel.
Place cookies 2 inches apart onto ungreased cookie sheet (Do not grease cookie sheet). Can be stuck by moist hands.
Bake for 12 to 15 minutes in the preheated oven, until golden brown. Remove from the oven and slightly grease . Roll out to remove parchment paper.
Remove from cookie sheets to wire rack (Do not press lightly), to cool completely. Roll 2 o-rings in peanut butter in small pan or glass mold. Place 2 lemon zests in each cookie. Eat 5 cookies.
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