Source: James and Cheryl Searls, 1992
Makes 100 servings.
Preparation time: 2 hours
Tips: A Christmas tradition.
Ingredients
Preparation
1 1/2 cups shortening (1 c. Crisco, 1/2 c. margarine)
2 cups sugar
2 whole eggs
1/2 cup molasses
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons cloves
1 teaspoon salt
4 cups flour
sugar for coating, about 2 cups
1. Mix and refrigerate to restore handling consistency, about 1 hour or overnight.
2. Use heavy steel or air layer trays at middle shelf and oven stone below. Form 1-inch balls (if using a scoop use #100), roll in sugar and place in ungreased cookie sheets pressing gently to prevent rolling off sheet. They flatten like ginger snaps or vanilla wafers as they cook.
3. Bake at 350 F degrees for 12 minutes. Be careful not to over bake, take out as soon as cookies show cracks on top. Cookies harden as they cool.
NOTES :1) Cookies will save for several weeks in seal glass jar. Place a slice of orange or any other citrus peel inside the jar with the cookies to keep cookies soft. Replace peel once is completely dry, doing so will keep cookies soft for several weeks.
2) Using 1/2 of Scoop #40, produces about the same size cookie.
Makes about 100 (2-inch) cookies.
Ginger Cookies
