Yield: 24 Servings
|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