GINGER COOKIES
1 cup shortening
1 cup granulated sugar (plus more for sprinkling)
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 cup molasses
4 cups sifted all-purpose flour (sift before measuring)
1 teaspoon baking soda
1/4 cup buttermilk
Preheat the oven to 350 degrees F. Grease baking sheets or line with parchment paper.
Combine shortening, 1 cup sugar, salt, ginger, cinnamon, egg and molasses; beat until smooth.
Sift together flour and baking soda; add half to the molasses mixture, blending well. Mix in buttermilk, then the remaining flour mixture.
For each cookie, measure out 1 level tablespoon of dough. Flatten with a flat-bottomed glass covered with a damp cloth. Sprinkle with sugar.
Bake until lightly browned, 12 to 15 minutes.
Makes about 6 1/2 dozen cookies
Source: Spry 20th anniversary cookbook, 1955
1 cup shortening
1 cup granulated sugar (plus more for sprinkling)
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 cup molasses
4 cups sifted all-purpose flour (sift before measuring)
1 teaspoon baking soda
1/4 cup buttermilk
Preheat the oven to 350 degrees F. Grease baking sheets or line with parchment paper.
Combine shortening, 1 cup sugar, salt, ginger, cinnamon, egg and molasses; beat until smooth.
Sift together flour and baking soda; add half to the molasses mixture, blending well. Mix in buttermilk, then the remaining flour mixture.
For each cookie, measure out 1 level tablespoon of dough. Flatten with a flat-bottomed glass covered with a damp cloth. Sprinkle with sugar.
Bake until lightly browned, 12 to 15 minutes.
Makes about 6 1/2 dozen cookies
Source: Spry 20th anniversary cookbook, 1955
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