- This topic has 2 replies, 3 voices, and was last updated October 4, 2009 at 3:21 pm by .
- October 2, 2009 at 4:28 pm #277042
1 cup shortening:059:
1 cup sugar
1/2 tsp salt
1 cup molasses
2 tbs vinegar
5 cups sifted flour
1½ tsp baking soda
1 tbs ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and vinegar. Beat well.
Sift dry ingredients. Stir into molasses mixture. Chill about 2 hrs.
On lightly floured surface roll to 1/8″ thickness. Cut with cookie cutter. Place 1″ apart on greased cookie sheet.
Make eyes and buttons with raisins. Bake in moderate 375° oven for about 6 min. Cool slightly and remove from sheet.
Allow to finish cooling on wire racks. Store in tightly covered tin. Keeps well for 3-4 weeks.
- October 4, 2009 at 12:16 am #425380
“Keeps well for 3-4 weeks.” You must not have any cookie monsters at your place! I’m lucky to get 3-4 days out of a batch of cookies here!
- October 4, 2009 at 3:37 am #425384
I’m laughing! I bake twice a week. 3 loaves of 100% whole wheat bread, 4 batches of cookies.
Good luck getting all the above to last 3 or 4 days! Even the Schwann’s guy times his delivery for one of my baking days! Yes he always looks forward to trying my cookies out!
Had to let him know that they are all 100% whole grain! Never use store flour ever again in my house! No one misses it either!
- October 4, 2009 at 3:21 pm #425396
nope…the only ‘wee’ ones here are the cats and dog! LOL!
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