2/3 cup shortening 1/2 cup brown sugar 2 tsp. ginger 1 tsp. cinnamon 1/4 tsp. cloves or allspice 1-1/2 tsp. salt 1 egg 3/4 cup molasses 3 cups flour, sifted 1 tsp. soda 1/2 tsp. baking powder
Cream together shortening, brown sugar, spices and salt. Add the egg, mix thoroughly. Add molasses and blend. Sift together twice the flour, soda, baking powder and add to the molasses mixture. Stir well and chill. Roll out a fourth of the dough at a time, on floured board to a little more than 1/8 inch thick. Cut with gingerbread man cutters or other shapes. Bake on greased cookie sheets in moderately hot (375-f) oven, 8 to 10 minutes. Cool before decorating.
12/09/2010
12/08/2010
BUTTER COOKIES
1 cup soft butter, 1/2 cup brown sugar, packed 2-1/4 cups flour, sifted
Cream butter until it resembles whipped cream and slowly add the sugar, beating well. Add flour gradually and blend thoroughly. Wrap in waxed paper and chill for several hours. Knead dough slightly on floured board, form into a smooth ball. Roll to about 1/8 inch thick and cut to desired shapes. Place on ungreased cookie sheets and bake in moderate oven (350-f) about 12 minutes. When cold decorate with butter icing, candied fruit, etc.
Cream butter until it resembles whipped cream and slowly add the sugar, beating well. Add flour gradually and blend thoroughly. Wrap in waxed paper and chill for several hours. Knead dough slightly on floured board, form into a smooth ball. Roll to about 1/8 inch thick and cut to desired shapes. Place on ungreased cookie sheets and bake in moderate oven (350-f) about 12 minutes. When cold decorate with butter icing, candied fruit, etc.
12/07/2010
DUTCH ALMOND COOKIES
1 cup shortening 1/2 cup white sugar 1 cup brown sugar 2 eggs 1/2 teaspoon vanilla 3 cups flour 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon soda 1/4 teaspoon salt 1/2 cup ground blanched almonds
Cream shortening with white and brown sugar. Add 2 eggs and work in the sifted dry ingredients. Then add the chopped blanched almonds. Shape dough into long rolls. Roll in wax paper and store in cold place for 12 hours. Slice thin and bake in hot oven.
Cream shortening with white and brown sugar. Add 2 eggs and work in the sifted dry ingredients. Then add the chopped blanched almonds. Shape dough into long rolls. Roll in wax paper and store in cold place for 12 hours. Slice thin and bake in hot oven.
12/06/2010
MORAVIAN COOKIES
1/2 cup shortening 1 cup brown sugar 1 cup molasses 1 egg 4 cups flour 1 teaspoon cinnamon 1 teaspoon cloves 1/2 teaspoon nutmeg 1 teaspoon soda
Blend shortening, sugar and molasses. Add beaten egg. Sift dry ingredients and combine. Mix well, roll out and cut in fancy shapes. Bake at 350 degrees for 10 minutes. When cool decorate with boiled icing.
Blend shortening, sugar and molasses. Add beaten egg. Sift dry ingredients and combine. Mix well, roll out and cut in fancy shapes. Bake at 350 degrees for 10 minutes. When cool decorate with boiled icing.
12/05/2010
FRUIT AND NUT COOKIES
1 cup shortening 1-1/2 cups sugar 3 eggs 3-1/2 cups flour 1 tsp. salt 1 tsp. cinnamon 1 tsp. soda 1-1/2 tblsp. hot water 1/2 cup raisins, chopped 1/2 cup currants, chopped 1 cup nuts, chopped
Cream shortening and sugar, add the eggs and beat until light and fluffy. Sift flour add salt and cinnamon and sift again. Dissolve the soda in the hot water and add to the creamed mixture. Add half of the sifted dry ingredients mixing well. Fold in the chopped fruit and nuts and the remaining flour mixture. Stir until thoroughly blended. Drop teaspoonfuls on greased cookie sheets, about 2 inches apart and bake in moderate oven (350-f) for 15 minutes.
Cream shortening and sugar, add the eggs and beat until light and fluffy. Sift flour add salt and cinnamon and sift again. Dissolve the soda in the hot water and add to the creamed mixture. Add half of the sifted dry ingredients mixing well. Fold in the chopped fruit and nuts and the remaining flour mixture. Stir until thoroughly blended. Drop teaspoonfuls on greased cookie sheets, about 2 inches apart and bake in moderate oven (350-f) for 15 minutes.
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