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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 60 |
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My father enjoyed these cookies with apple cider when he returned home from hunting on Thanksgiving morning. I like to decorate them with colored sugar. Ingredients:
1 cup shortening |
1 cup sugar |
1 egg |
1 cup molasses |
2 tablespoons white vinegar |
5 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons ground ginger |
1-1/2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1/2 teaspoon salt |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in molasses and vinegar. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.
2. Divide dough into fourths. Wrap each portion in plastic wrap; refrigerate for 4 hours or until easy to handle.
3. On a lightly floured surface, roll out one portion of dough at a time to 1/8-in. thickness. Cut with floured 3-in. leaf-shaped cookie cutters. Place 1 in. apart on greased baking sheets. With a sharp knife, score veins in leaves.
4. Bake at 375° for 6-8 minutes or until edges are firm and lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 5 dozen.
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