Gingerbread with Creamy Lemon Sauce

1/2 cup shortening
1 tbsp sugar
1 egg
1/2 cup molasses
1/2 cup boiling water
1 1/4 cup all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
Lemon Sauce
1 cup sugar
1 1/2cup butter or margarine
1/4 cup water
1 egg beaten
2 tbsp lemon juice
1 tbsp grated lemon peel

In a mixing bowl, cream shortening and sugar. Add egg , molasses and water; mix well.  Combine flour, cinnamon, baking soda, ginger and salt: ass to creamed mixture. Pour into a greased 9-in microwave safe pie plate. Microwave, uncovered, on high for 7-8 minutes, rotating a quarter turn every 2 minutes or until a toothpick inserted near the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate.

In a 1 qt microwave safe bowl, combine sugar, butter and water, Microwave uncovered, on high for 2-3 minutes or until butter is melted and mixture begins to boil; stir. Add a small amount to egg, beat well. Return all to the bowl. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve with the gingerbread.

Wild Wilderness Cookies

2 cups butter
2 cups white sugar
2 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
6 cups quick cooking oats
2 cups chocolate chips
2 cups chopped and toasted walnuts
1 cup coconut
1 cup raisins

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a very large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking soda; stir into the sugar mixture until well incorporated. Mix in oats, then stir in the chocolate chips, nuts, coconut and raisins. Drop by heaping teaspoonfuls onto the prepared cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Let cookies cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Butterscotch n' Gingerbread Cookies

3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter or margarine
1 1/2 cups packed brown sugar
1 large egg
1/3 cup light molasses
11 oz package Butterscotch Flavored Morsels

Preheat oven to 350 degrees F. Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl. Beat butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto un-greased baking sheets.

Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Mint Morsel Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 oz) packages chocolate covered thin mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

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