Ginger Bread Cookies (Scovil Bakery-- Nauvoo, Illinois)
1 cup sugar
1 cup Sorghum or Molasses
3/4 cup oil or lard
1/2 cup hot water
Combine
(It says to rinse the malasses from the cup with hot water, but I just put oil in first and it didn't stick.)
Add: 2 eggs
Mix together the following:
1 tsp soda
2 tsp cinnamon
1/2 tsp salt
2 tsp ginger
6 or 7 cups of white flour
Refrigerate dough overnight. Roll out and cut with cookie cutters.
Bake at 350 for 10 minutes.
To roll out the dough, we use Pam in place of flour.
Cookies freeze well and are softer and more flavorful after freezing.
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