{"id":542,"date":"2011-11-13T00:34:31","date_gmt":"2011-11-13T00:34:31","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=542"},"modified":"2016-12-15T18:51:24","modified_gmt":"2016-12-15T18:51:24","slug":"ginger-sugar-cookies-the-colony-of-lost-recipes-the-lost-is-found","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=542","title":{"rendered":"GINGER SUGAR COOKIES … THE COLONY OF LOST RECIPES …. the lost is found"},"content":{"rendered":"

\"img_2525\"<\/a><\/p>\n

Back in the Sixties I discovered the perfect ginger cookie recipe.\u00a0\u00a0\u00a0 It was in Gourmet magazine; March 1965 to be exact.\u00a0\u00a0\u00a0\u00a0 It was an unforgettable melding of ginger, cinnamon, and cloves deepened with molasses.\u00a0\u00a0\u00a0 Then I lost the recipe. \u00a0 \u00a0 It had gone to that place where lost, misplaced and forgotten recipes go. \u00a0 This week I found my ginger cookie recipe\u00a0 in Gourmet magazines THE COOKIE BOOK.\u00a0 This book contains the single best cookie recipe from each year 1941-2009.<\/p>\n

CHEFS NOTES:<\/p>\n

Use ordinary mild molasses.\u00a0 If you take the cookies out of the oven a bit early, when they have just set, they\u00a0 will be soft and slightly chewy.\u00a0 Leave them to bake a little longer, and they’ll get crisp.\u00a0\u00a0 These cookies keep well and are even better on the second day.<\/p>\n

\n\n\n\n
GINGER SUGAR COOKIES … THE COLONY OF LOST RECIPES …. the lost is found<\/span><\/span><\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Cookies<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 15 mins<\/span><\/div>\n
Cook time: 8 mins<\/span><\/div>\n
Total time: 23 mins<\/span><\/div>\n
Serves: 11 dozen<\/span><\/div>\n
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.<\/span><\/div>\n
Ingredients<\/div>\n
    \n
  • 3\/4 cup shortening or butter<\/li>\n
  • 1 cup dark brown sugar (Packed)<\/li>\n
  • 1 egg<\/li>\n
  • 1\/4 cup molasses<\/li>\n
  • 2 1\/4 cups flour<\/li>\n
  • 2 tsp baking soda<\/li>\n
  • 1 tsp cinnamon<\/li>\n
  • 1 tsp of ginger<\/li>\n
  • 1\/2 tsp cloves<\/li>\n
  • 1\/4 tsp salt<\/li>\n<\/ul>\n
    Instructions<\/div>\n
    \n
      \n
    1. Have all ingredients at room temperature. Preheat oven to 375\u00b0 F<\/li>\n
    2. Cream 3\/4 cup shortening or butter and gradually beat in l cup dark brown sugar, firmly packed.<\/li>\n
    3. Add in l egg and 1\/4 cup molasses and blend thoroughly.<\/li>\n
    4. Sift 2 1\/4 cups sifted flour with 2 tsp baking soda, l tsp each of cinnamon and ginger, 1\/2 tsp cloves and 1\/4 tsp salt.<\/li>\n
    5. Gradually blend the dry ingredients into the creamed mixture and chill the dough for 1 hour. This is important.<\/li>\n
    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).<\/li>\n
    7. Bake the cookies in a moderately hot oven (375F) for about 7 to 8 minutes, or until they are firm.<\/li>\n<\/ol>\n<\/div>\n
      <\/div>\n
      \n
      Notes<\/div>\n
      \n

      CHEFS NOTES;<\/p>\n

      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.<\/p>\n<\/div>\n<\/div>\n

      2.1.7<\/div>\n<\/div>\n

       <\/p>\n

      \r\n
      \r\n
      <\/div>\r\n