GINGER SUGAR COOKIES … THE COLONY OF LOST RECIPES …. the lost is found

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Back in the Sixties I discovered the perfect ginger cookie recipe.    It was in Gourmet magazine; March 1965 to be exact.     It was an unforgettable melding of ginger, cinnamon, and cloves deepened with molasses.    Then I lost the recipe.     It had gone to that place where lost, misplaced and forgotten recipes go.   This week I found my ginger cookie recipe  in Gourmet magazines THE COOKIE BOOK.  This book contains the single best cookie recipe from each year 1941-2009.

CHEFS NOTES:

Use ordinary mild molasses.  If you take the cookies out of the oven a bit early, when they have just set, they  will be soft and slightly chewy.  Leave them to bake a little longer, and they’ll get crisp.   These cookies keep well and are even better on the second day.

GINGER SUGAR COOKIES ... THE COLONY OF LOST RECIPES .... the lost is found
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: 11 dozen
This is a recipe that makes you home smell like Christmas. The cookies deliver a flavour that lingers in your mouth long after the last bite.
Ingredients
  • ¾ cup shortening or butter
  • 1 cup dark brown sugar (Packed)
  • 1 egg
  • ¼ cup molasses
  • 2¼ cups flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp of ginger
  • ½ tsp cloves
  • ¼ tsp salt
Instructions
  1. Have all ingredients at room temperature. Preheat oven to 375° F
  2. Cream ¾ cup shortening or butter and gradually beat in l cup dark brown sugar, firmly packed.
  3. Add in l egg and ¼ cup molasses and blend thoroughly.
  4. Sift 2¼ cups sifted flour with 2 tsp baking soda, l tsp each of cinnamon and ginger, ½ tsp cloves and ¼ tsp salt.
  5. Gradually blend the dry ingredients into the creamed mixture and chill the dough for 1 hour. This is important.
  6. To form the cookies, scoop out a heaping teaspoon of the dough and dip the tops in sugar. Arrange the balls at least 3 inches apart on a parchment lined baking sheet. Press the dough down a little. Sprinkle each cookie with 2 or 3 drops of water (this gives them their characteristic crackled look).
  7. Bake the cookies in a moderately hot oven (375F) for about 7 to 8 minutes, or until they are firm.
Notes
CHEFS NOTES; Use ordinary mild molasses. If you take the cookies out of the oven a bit early, when they have just set, they will be soft and slightly chewy. Leave them to bake a little longer, and they'll get crisp. These cookies keep well and are even better on the second day.

 

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