Aunt Emma's Crinkle Top Ginger Cookies |
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Prep Time: 4 Minutes Cook Time: 12 Minutes |
Ready In: 16 Minutes Servings: 12 |
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A delicious chewy cookie, great for lunches or holidays. A family favorite for generations. This recipe comes from my husband's Great-Aunt Emma. I never knew her, but have inherited a treasure trove of her recipes, God Bless her for writing them all down. Ingredients:
4 cups all-purpose flour |
1/2 teaspoon salt |
2 teaspoons baking soda |
2 teaspoons ground ginger |
1 cup shortening (this is what the recipe calls for i use 1/2 butter, 1/2 shortening) |
2 cups brown sugar |
1 egg |
1 cup dark molasses |
1 teaspoon vanilla |
1 teaspoon lemon extract |
Directions:
1. Cream together shortening, sugar until light and fluffy. Add molasses and egg, mixing well, then add both vanilla and lemon extracts. Sift together dry ingredients and then add in two or three batches to molasses mixture. Mix until combined then chill dough for at least 4 hours. Shape dough into 1 balls and dip tops into granulated sugar. Place on an ungreased cookie sheet and do not flatten. Make sure cookies are at least 2 apart on the pans. Bake at 350F for 12-15 minutes. allow to sit cool on the pan for at least 5 minutes before removing to wire racks to cool.
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