Dugan’s Bakery Spice Drops
1/2 cup light corn syrup
1/4 cup shortening
2 tablespoons butter, at room temperature
1/2 cup unsulphured molasses
1/3 cup light brown sugar, firmly packed
2 large eggs, separated
Juice from one lemon
Grated rind of one lemon
3 cups unsifted, unbleached flour
1/4 teaspoon salt
1/4 teaspoon soda
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon cream of tartar
3 tablespoons granulated sugar
1 pound confectioner’s sugar
1.) Preheat oven to 350 degrees.
2.) Heat corn syrup to lukewarm. Stir in shortening and butter. Add the
molasses and brown sugar. Beat in the egg yolks, lemon juice and lemon rind.
3.) Blend the flour, salt, soda, ginger, cinnamon and cloves. Stir the dry
ingredients into the corn syrup mixture. The dough will be sticky. Use a
one-inch melon ball cutter or a spoon to drop the dough balls onto an
ungreased Teflon cooky sheets. Bake 11 minutes. Let cool.
4.) Meanwhile, prepare a meringue with the egg whites. Beat the egg whites
lightly and add the cream of tartar. Beat thoroughly until soft peaks form
and add the granulated sugar. Continue beating until stiff peaks form.
5.) Dip each of the spice drops into the meringue, then into the
confectioner’s sugar to coat thoroughly.
Yield: 8 to 9 dozen