Ginger Cookie Recipe

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 (Ann Persico’s recipe)

Ingredients:

     1 ½ cup Crisco, butter flavor (I do it just like this, I don’t mess with success.

     2 cups sugar

     ½ cup molasses

     2 eggs beaten

     4 cups all purpose flour

     4 tsp soda

     ½ tsp salt (I use regular table for this)

     2 tsp cinnamon

     2 tsp ginger

     2 tsp ground cloves

Directions:

Cream shortening and sugar, add eggs and molasses.  Add dry ingredients.

Refrigerate dough for an hour. Use melon baller to form dough, roll in sugar, place on cookie sheet, do not flatten. 

Bake on parchment paper, 375 degrees 8-10 minutes, but I am going to try 7 minutes next time.  Oven temperatures vary a lot so you are on your own on that one.  But this is worth the effort.

Ann donated these cookies at the Shiloh Auction several years and they would always go for the guaranteed price making a nice donation for Shiloh Christian School.  She make them so cute in a big ol’ jar decorated with twine, but the taste was always the best part!

Happy Thanksgiving.  Let me know what you think.  My OXO Tongs drawing is coming soon and you can enter by subscribing on my contact page.  Good luck!