Ursula Faith’s Ginger Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From ye olde recipe box…I’m not sure from where my mom originally got this recipe, but it has been there as long as I can remember. Packed full of spicy, molasses-y sweetness. I have not made these myself so I can’t vouch for them from first-hand experience, but they do look quite good. I am really not sure about the serving size or prep time either, so I just gave it a wild guess! Ingredients:
6 cups flour |
1 tablespoon baking soda |
1 tablespoon ginger |
1 teaspoon clove |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon salt |
1 cup butter or 1 cup shortening, melted and cooled |
1 cup molasses |
1 cup packed brown sugar |
1/2 cup water |
1 large egg |
1 teaspoon vanilla |
Directions:
1. Stir together dry ingredients.
2. Beat together remaining ingredients until well blended.
3. Gradually beat dry ingredients into wet ingredients, until completely combined.
4. Divide in quarters, wrap in plastic, and refrigerate at least 3 hours.
5. Roll out dough on floured surface and cut into shapes.
6. Bake at 350 on ungreased baking sheets for 10-12 minutes.
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