Molasses-Ginger Cookies

December 14, 2010 05:00 AM
Molasses-Ginger Cookies
1/2 cup shortening
1/2 cup sugar
1/2 molasses
1/2 TBSP vinegar
3 cups flour, sifted
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1 egg, beaten
Combine shortening, sugar, molasses and vinegar in a small saucepan. Cook over medium heat until it comes to a boil. Remove from heat. Cool completely. Sift together flour, baking soda, cinnamon, ginger and salt; set aside. Stir eggs into molasses mixture. Gradually stir dry ingredients into molasses mixture, mixing well. Cover and chill in refrigerator 1 hour. Divide dough in half. Use one half of dough at a time, keeping remaining dough in refrigerator. Roll out each half of dough on floured surface to 1/8" thickness. Cut into desired shapes with floured cookie cutters. Place about 1" apart, on greased baking sheets. Bake in 375°F oven 10 minutes, or until a slight imprint remains when touched lightly with finger. Remove from baking sheets;
cool on racks. Makes about 2 and a 1/2 dozen.
Farm Journal’s Best-Ever Cookies: Homemade Cookies from Countryside America, 1980


Back to news


Spell Check

No comments have been posted to this News Article

Corn College TV Education Series


Get nearly 8 hours of educational video with Farm Journal's top agronomists. Produced in the field and neatly organized by topic, from spring prep to post-harvest. Order now!


Market Data provided by
Brought to you by Beyer