Brune Kager (Ginger Cookies) |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This recipe was submitted by Mrs. Skov for use in the Silver Anniversary Edition of the International Food Fair Cookbook. (note: yield is estimated as it depends on the size of the cookies that you cut. Ingredients:
1 cup molasses |
1 cup brown sugar |
1 cup shortening (half butter, half lard) |
3 1/2 cups sifted flour |
1 teaspoon baking soda |
2 teaspoons ginger |
2 teaspoons cinnamon |
1/2 teaspoon clove |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
2 tablespoons cold water |
Directions:
1. Combine molasses, brown sugar and shortening in pan.
2. Heat and cook 4 minutes then cool to lukewarm.
3. Stir in 1 cup of the flour and the remaining ingredients.
4. Stir in remaining flour.
5. Roll out on a lightly floured surface until 1/8 inch thick or thinner.
6. Cut chosen shapes with cookie cutters.
7. Place on a lightly greased baking sheet and place a sliver of almond in the center of each cookie.
8. Bake at 375 F for about 5 minutes.
9. Watch closely so they don't burn.
10. Mrs. Skov adds that these cookies will keep in a tight container almost forever - at least 2 months.
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