Recipe: Old-Fashioned Ginger Cookies (Amish)

OLD-FASHIONED GINGER COOKIES

1 cup shortening, softened
1 1/2 cups molasses
1 cup butter, softened
1 cup sugar, divided use
2 cups buttermilk (or sour milk)
5 1/2 cups all-purpose flour
1 tbsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. salt

In a nonstick saucepan, heat shortening, molasses, butter and 1/2 cup of sugar over medium heat until melted. Add milk, stir until smooth, and remove from heat.

In another bowl, mix flour, baking soda, cinnamon, ginger and salt together. Stir in liquid ingredients until a smooth dough forms. Chill in refrigerator for at least 2 hours.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. In a small, shallow bowl, pour the remaining 1/2 cup sugar; set aside.

Remove chilled dough from the refrigerator and roll into 2 1/2-inch balls. Dip and roll the dough balls into the sugar and place 2 1/2 inches apart on baking sheets. Flatten the dough gently with the back of a spoon.

Bake until the centers begin to turn dark brown, 20-25 minutes. Cool the cookies on a wire rack or plate and then put into sealed containers. Seal; should stay fresh 5 days.

Makes 4 dozen cookies
Source: The Amish Cook's Baking Book by Lovina Eicher with Kevin Williams