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Recipes - and - RecipesThese are what I usually serve guests with their tea...they are kind of a nostalgic cookie and people usually love 'em. They freeze well.
4+1/2 C flour 1+1/2 C shortening
4 tsp. ginger 2 C sugar
1+1/2 tsp cinnamon 2 eggs
1 tsp. cloves 1/2 C molasses
2 tsp. soda coarse sugar
1/4 tsp. salt
Stir together dry ingredients and set aside. ina large bowl beat shortening
till soft. Gradually add 2 cups sugar and beat till fluffy. Add eggs and molasses.Beat
well.
Add 1/2 of dry ingredients. Beat till combined. Stir in remaining ingredients
with a wooden spoon.
Shape into 2" balls. Dip into coarse sugar and place 2" apart on an
ungreased cookie sheet.
Bake at 350 deg. for 12-14 minutes.
Very easy to overbake these cookies so keep an eye on them.
Jill
Miner's Wife Bed and Breakfast
In Historic Greenwood B.C.
Here is a recipe that my guests love! These are a soft Ginger Cookie.I have modified this recipe to be a little more healthy, sorry just had to go there!
1 cup butter
1/2 cup plain yogurt
1 1/4 c sugar
2 eggs
1/2 cup molasses
2 cups whole wheat flour
2 cups unbleached flour (can use all unbleached if you prefer)
4 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 tablespoons ginger
1/2 cup granulated sugar to roll dough in
Cream butter, yogurt and sugar. Mix eggs and molasses.
Add flour, soda, salt, cinnamon and ginger. If dough is too soft, chill before spooning out.
Roll each spoonful of dough in granulated sugar then place in ungreased foil-covered cookie sheet. I don't always use foil.
Bake at 350 for 12-15 minutes.
Do not overbake. This is a soft centered cookie. Cookies will flatten and crackle on top while baking.
Enjoy, my guests sure gobble them up! It makes a nice size batch though.
Shirley
Beacon Bed & Breakfast and Spa
Powell River, BC
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