 |
Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 4 |
|
Thin, crisp rolled cookies with a good ginger and molasses flavor. If you get tired of rolling these out, roll into balls, flatten them out and bake. I have often made and brushed them with a clear boiled sugar/water glaze, and when the glaze dried my children referred to these as my varnished cookies. Ingredients:
4 1/2 cups all-purpose flour |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground ginger |
1 cup firmly packed light brown sugar |
1/2 cup soft butter |
1/2 cup crisco |
1 1/2 cups light molasses |
1/2 teaspoon cider vinegar |
Directions:
1. Sift together into bowl the flour, baking soda, salt, cinnamon, cloves, and ginger.
2. Add the brown sugar and mix well.
3. With pastry blender, cut in butter and lard. (I use my Kitchen Aid for all).
4. Gradually add the molasses and vinegar and mix thoroughly.
5. Chill several hours or until firm enough to roll.
6. Using a small amount of dough at a time, roll out on floured surface to about 1/8 inch or more thickness and cut with fancy cutters.
7. Bake in preheated moderate oven 350 degrees F. for about ten minutes or until browned.
8. Cool and decorate.
|
|