From my recipe card collection are some of the following:
GRANDMA’S GINGERSNAPS
2 1/2 Cups sifted unbleached flour
1/2 tsp salt
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
3 ounces (3/4 stick) unsalted butter
1 cup packed light brown sugar
1 large egg
1/4 cup molasses (recipe says “light and mild molasses” but I have never seen anything except one kind of molasses here in the high desert
granulated sugar (to roll cookies in)
Adjust a rack to middle of oven.
Line cookie sheets with parchment paper or foil shiny side up–set aside.
Sift together flour, salt, baking soda and spices. set aside. In large bowl of an electric mixer, beat butter and brown sugar until smooth. Add egg and molasses and beat until smooth. Gradually add sifted dry ingredients and beat on low speed only until incorporated. Transfer mixture to a small bowl for ease in handling. Place 1 to 2 cups of granulated sugar on a dinner place. spread out a length of foil or wax paper. Form dough into 22 mounds using a rounded teaspoon for each cookie; place them on foil or wax paper. Dough will be very soft; must be handled gently. Pick up a mound and roll it between your hands into a ball; place it on the sugar. repeat a few times placing a few mounds on the sugar. roll, one at a time to coat al over with sugar. place 3″ apart on lined cookie sheets. Sprinkle additional sugar generously o top of each mound.
Bake one sheet at a time in preheated 375 degree oven, 8 1/2 minutes reversing sheet from back to front once during baking. the cookies will not look done–but they are best if they are soft and not crisp. do not over bake. let cookies cool on sheet a minute or two and then transfer to a rack to finish cooling. repeat until all cookies are baked. Store cookies in airtight container. these must be stored flat or they will lose their shape. makes 22 cookies. (From Maida Heater’s Brand New book of Great cookies”)
(Going to try this recipe and see if I can’t make them smaller and maybe a little crisper). **
BROWN SUGAR COOKIES
1 1/2 CUPS brown sugar
1 cup margarine
2 eggs
3 tablespoons sweet milk
1/2 baking soda, stirred into the milk
pinch of salt
2 1/4 cups flour
2 cups rolled oats
1 cup raisins
1/2 to one cup nuts, chopped or ground
Mix ingredients in order given. drop from teaspoon onto greased cookie sheet* bake at 350 degrees for about 12 minutes. do not over bake.
MOLASSES COOKIES
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
salt
1 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup shortening
1/2 cup brown sugar, packed
1 egg
1/2 cup molasses
1/2 cup sour milk*
1/2 cup raisins
1/2 cup chopped nuts
*Make sour milk by adding 1 tsp vinegar to 1/2 cup milk and letting stand for 15 minutes
combine flour, baking soda and spices in large mixing bowl.
Beat shortening with sugar until light and fluffy; add egg, molasses and milk. Add wet ingredients to dry and stir to combine. stir in raisins and nuts.
Drop batter by rounded teaspoon onto greased baking sheets** and bake at 375 degrees until just barely golden, about 12 to 15 minutes. Transfer to wire racks to cool.
**I prefer parchment paper instead of greasing cookie sheets.
Remember that oven temperatures can vary from place to place –I learned this the hard way when we moved to the desert. This seems like a long time for a 375 degree oven. (just saying….)
makes 3 1/2 dozen cookies.
–Sandy@sandychatter
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