Old-fashioned chewy double ginger cookies
72 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 1 | cup | Sugar |
| 2 | larges | Eggs |
| 1 | cup | Molasses |
| 3½ | cup | All-purpose flour |
| 1 | tablespoon | Ground ginger |
| 1¼ | teaspoon | Baking soda |
| 1 | teaspoon | Ground cloves |
| ½ | teaspoon | Ground cinnamon |
| ½ | cup | Fine-chopped crystallized ginger |
| Sugar | ||
Directions
In large bowl, cream together shortening and one cup sugar until light and fluffy. Beat in eggs one at a time; beat in molasses.
Stir together flour, ground ginger, baking soda, cloves and cinnamon; stir into creamed mixture in three parts. Mix in crystallized ginger until smooth.
Remove dough from bowl and wrap in floured wax paper; refrigerate overnight. (Dough will be quite soft.) With lightly floured hands, form dough into 1" (2½ cm) balls; gently roll in sugar. Place about 2" (5 cm) apart on greased baking sheets.
Bake at 350F (180C) for 10 - 12 minutes or just until set. Remove to wire racks to cool.
Makes about 6 dozen. I'm not much of a cookie baker because it seems so much effort for something that is gobbled down so quickly, but these are worth the trouble (I always set some aside for myself, just to be sure I'll get some). Guten Apetit! ~- Nicole