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Judy’s Mother’s Ginger Cookies

via our friend Ann…

  • 1 cup sugar
  • 3/4 cup shortening (I use butter of course)
  • 1 egg
  • 4 TBL molasses (I use blackstrap but any molasses you happen to have will do)
  • 2 tsp soda
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp ginger
  • 1/2 tsp salt
  • 2 cups flour

Mix up in the usual way, cream butter and sugar, add eggs and molasses, stir in dry ingredients.  Place in “ice box”  at least one hour.  (These will keep a long time in the fridge and longer in the freezer if you only want to bake half a batch)

Heat oven to 350 degrees

Roll little 1 inch or smaller balls, then roll balls in granulated sugar, place about one inch apart on ungreased sheets, bake about ten minutes.

Makes six dozen tiny cookies.

These are just popping with spice and butter and I am pretty sure you bake out most of the calories in that ten minutes.

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