Dec. 18th, 2009

terriko: (Default)
A friend asked for the recipe, and since I've typed it up, I might as well blog it!

Mom got it out of some very old Chateleine magazine, but I don't seem to have noted the month/year.

Ginger Cookies (Chateleine)

1 1/2 C shortening
2 C sugar (original was brown or maybe half-and-half, but I use white)
2 eggs, beaten
1 C molasses
4 1/2 C flour
2 tsp soda
1 tsp salt (I usually omit this or just put a pinch)
1 tsp ground cloves
2 tsp ginger
2 tsp cinnamon

Cream shortening & sugar, add eggs, add molasses, sift rest, stir.

350F ~10 minutes (depending on how thick you make them)

If you make them thicker (or make sure you put them in a sealed container before they dry out) these can actually stay chewy for a few days. Otherwise, they can become stereotypical crisp gingerbread, perfect for dipping in milk.

The Dalek cookie pictured featured chocolate icing and silver balls, since that was the closest we had to appropriate accoutrement for a Dalek cookie. Dan hand-formed it, so don't bother asking me where you can buy Dalek cookie cutters (although I wouldn't be surprised if they exist...).


terriko: (Default)

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