Thursday, 5 April 2012

Ginger-Sugar Cookies


Ginger-Sugar Cookies

Ingredients

2 cups sifted all-purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon ginger

¼ teaspoon salt

1⅓ cups sugar

¾ cup soft shortening

¼ cup light molasses

1 egg



Method



1.                  Preheat oven to 375°.  Lightly grease cookie sheets.

2.                  Sift flour with soda, cinnamon, cloves, ginger, and salt; set aside.

3.                  In large bowl of electric mixer, at medium speed, gradually add 1 cup sugar to shortening, creaming until very light and fluffy – about 5 minutes.  Blend in molasses and egg.

4.                  At low speed, beat in flour mixture just until well mixed, scraping down side of bowl with rubber scraper.  Refrigerate 1 hour.

5.                  Pinch off pieces of dough; shape into 1¼ inch balls.  Roll into remaining sugar.

6.                  Place, 2 ½ inches apart, on cookie sheets; bake 8 to 10 minutes, or until golden-brown.  Remove to wire rack; cool.  These cookies will have a crinkled surface.



Ginger-Sugar Cookies were made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from McCall CookBook, the chapter on “Molded Cookies”, page 186 an edition of between 1950 – 1960s. 




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Thank You!




Shirley-Ann Pearman




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