Family enjoys Ginger-Cocoa Crisp cookies

DEAR MELBA • My family has enjoyed these Ginger-Cocoa Crisp cookies for years. I think it might be the recipe Jo Batey wants.

Ginger-Cocoa Crisps

3/4 cup shortening

1 cup sugar

1 egg

1/4 cup molasses

2 cups all-purpose flour

1/4 cup unsweetened cocoa

11/2 teaspoons baking soda

21/2 teaspoons ground ginger

1/2 teaspoon salt

1/4 cup sugar

•Cream shortening. Add 1 cup sugar gradually, beating at medium speed of an electric mixer until light and fluffy. Add egg and beat well. Stir in molasses.

•In medium bowl, sift flour and cocoa together. Stir in soda, ginger and salt. Add to creamed mixture, stirring well.

•Shape dough into 1-inch balls; roll in the 1/4-cup sugar. Place 2 inches apart on lightly greased cookie sheets. Bake in 350-degree oven for 10 to 12 minutes. Cool cookies completely on wire racks. Yield: about four dozen.

Roberta, Edmond

DEAR READERS • I had a call from Dee, who wanted to know how to make soft cookies. You can exchange 2 tablespoons corn syrup or honey in place of 2 tablespoons of the sugar in your favorite cookie recipe, and your cookies will be soft instead of crisp.

Also, to keep them soft, when you put them in the cookie jar, add a piece of bread.

Melba

DEAR MELBA • This recipe for Sea Foam Salad was given to me 40 years ago by my mother-in-law, Betty Rice. We especially enjoy it because of the lovely green color. But, it is also delicious!

The only change I have made is to substitute sugar-free gelatin.

Sea Foam Salad

1 can (30 ounces) pears

31/2 cups liquid (water plus pear juice)

1 box (6 ounces) lime gelatin

1 package (8 ounces) cream cheese

1/2 pint whipping cream, whipped

•Drain pears, reserving juice. Into medium saucepan, bring 1 cup of the water to boil. Remove from heat.

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