Mrs tomlinson's cookies, finalist

Yield: 24 Servings

Measure Ingredient
1 cup Packed brown sugar
1 cup Vegetable shortening
1 tablespoon Powdered ginger
1 cup Dark molasses
1 cup Sour milk
1 \N Egg; beaten
3 tablespoons Baking soda
1 cup Seedless raisins
3½ cup All-purpose flour; (up to 4)

Cream together the sugar, shortening and ginger in a large mixing bowl. Add the molasses, milk, egg, baking soda and raisins and mix thoroughly. Stir in flour slowly until a stiff batter (not a dough) forms; cover and refrigerate overnight.

Preheat the oven to 350 degrees; coat a baking sheet with vegetable oil cooking spray and dust it with flour. Pat the batter out on the baking sheet to a uniform ⅜ inch thickness and bake in a 350-degree oven 25 to 30 minutes. Cut into 2-inch or 3-inch squares and cool on a wire rack.

Formatted by suechef@...

NOTES : Arabella Boyer of Newport News "These cookies are from a time when pre-packaged, prepared, heavily processed foods, laden with preservatives were unavailable to American consumers. The cookies are named for the lady who gave the recipe to my emigrant Danish grandmother." Recipe by: Newport News' Centennial Cookie Contest Posted to MC-Recipe Digest V1 #834 by Sue <suechef@...> on Oct 09, 1997

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