 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
|
Florence Myers of Gainesville, Missouri, writes: In the late 1950s and early 1960s I was a counselor at an all-girls summer camp in New Hampshire. When we went on long hikes in the mountains, the camp cook, Peggy Ward, would pack up plenty of her wonderful ginger cookies. I've passed that cookie recipe on to many people, including my granddaughter. She tells me that every time she makes the cookies people ask her for the recipe. Old-fashioned flavor in a super-easy cookie. Ingredients:
4 cups all purpose flour |
1 cup sugar |
2 teaspoons baking soda |
2 teaspoons ground ginger |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1/2 teaspoon salt |
1 cup robust (dark) molasses |
1/2 cup pure vegetable shortening |
1 large egg, beaten to blend |
1/2 cup boiling water |
additional sugar |
Directions:
1. Combine first 8 ingredients in large bowl. Add molasses, shortening, and egg. Using electric mixer, beat until well blended. Beat in 1/2 cup boiling water. Chill dough 1 hour.
2. Preheat oven to 400°F. Roll chilled dough by generous tablespoonfuls into balls. Roll in additional sugar to coat. Place dough balls 2 inches apart on ungreased baking sheets. Bake until cookies are puffed and cracked on top and tester inserted into center comes out with some moist crumbs attached, about 12 minutes (do not overbake). Transfer cookies to racks and cool.
|
|