Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Shortening |
¼ cup | Soft butter or margarine |
1 cup | Brown sugar; packed |
1 \N | Egg |
¼ cup | Light molasses |
3¼ cup | Sifted regular all-purpose flour |
2 teaspoons | Doulbe-acting baking powder |
½ \N | Teasponon baking soda |
½ teaspoon | Ground cloves |
1 teaspoon | Ground ginger |
½ teaspoon | Ground nutmeg |
¼ teaspoon | Salt |
Here is a recipe from a 1964 Good Housekeeping magazine. I am typing it exactly as shown.
In a large bowl, with electric mixer at medium speed, cream ½ cup shortening with ¼ cup soft butter or margarine; gradually add 1 cup brown sugar, packed, beating till fluffy. Now beat in 1 egg, ¼ cup light molasses.
Onto wax paper, sift 3¼ cups sifted regular all-purpose flour, 2 teaspoons doulbe-acting baking powder, ½ teasponon baking soda, ½ teaspoon ground cloves, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon salt. Beat into egg mixture, mixing well.
Turn dough onto wax paper; wrap well; refrigerate overnight.
Make early next day, as follows: Start heating oven to 350 degrees F. On floured cloth-covered pastry board, roll one-half or one-thrid of doughat a time, refrigerating rest. For crisp cookies, roll dough paper-thin. For softer cookies, roll ⅛ inch to ¼ inch thick.
With floured cutter cut into desired shapes, keeping cuttings close together.
With broad spatula, lift cookies to greased cookie sheets, ½ inch apart.
Then sprinkle with white or colored sugar, chopped nuts, flaked coconut, cut-up gumdrops, etc.
Bake 10 minutes or till done. Cool on iwre racks. Store in covered container. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Janet Baker <jbaker@...> on Aug 17, 1997