Heat butter, Crisco and molasses in a saucepan until all melts.
Pour into a large bowl of remaining ingredients.
Stir until well blended.
Divide in 1/4 balls.
Wrap and put in refrigerator for 1 hour.
Preheat oven to 350 F.
Beat margarine, sugar, salt, molasses, ginger and eggs together in a large bowl for one minute.
Sift flour and baking soda and add to molasses mixture.
Drop by teaspoonsful on a greased cookie sheet.
Flatten using the flat bottom of a glass dipped in water.
Bake for 12 minutes.
Remove the very soft cookies to a cooling rack using a spatula.
rown sugar.
Add the molasses, ginger and cinnamon; mix thorougly. Add
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking
Cream the butter, molasses, water, salt and brown sugar together.
Beat in eggs.
Sift dry ingredients together and then add to creamed mixture.
Mix well.
Refrigerate for 24 hours. Roll in balls (2-inches in diameter).
Roll in granulated sugar. Bake for 15 to 18 minutes at 350\u00b0.
Yields approximately 3 1/2 dozen.
Mix sugar, Crisco and eggs, then dry ingredients, molasses and vanilla. This is a double recipe.
Bake on ungreased cookie sheet. Make into a ball and mash down with a glass dipped in sugar. Bake at 350\u00b0 for 12 to 15 minutes.
Combine the oleo, sugar and eggs.
Add the molasses and sour milk.
Sift
together
the flour, salt, cinnamon, ginger and baking
soda;
add\tto
the
creamed mixture.
Put in the refrigerator
for
at
least
2 hours.
Roll; cut with cutter. Bake in
a 400\u00b0 to 425\u00b0 oven for 8 to 10 minutes, or until top of cookie springs back when touched.
Burns very easily.
Beat in the egg and molasses until well blended. Dissolve the
ool slightly.
Add sugar, molasses, and eggs; mix well.
Spray cookie sheet with nonstick spray; set
combine ingredients in large mixing bowl.mix well.
spoon mix into a large plastic zipping bag.decorated if you wish.please attach the following instructions.
INSTRUCTIONS:.
Place one cup of sugar in small bowl.set aside.
cream 3/4 cup softened butter, one large egg and 1/4 cup molasses, add cookie mix, blending until smooth.
shape dough into 1\" balls.
roll each in sugar.
Arrange 2\" apart on ungreased baking sheet.
Bake at 375* for 10-12 minutes.
Cool on wire racks.
Cream the shortening with sugar, salt, cinnamon, cloves and ginger.
Add beaten egg and molasses.
Sift the flour with baking soda.
Mix well.
Form into balls (about 1 teaspoon) and roll in sugar.
Place on ungreased cookie sheet and press to pan with glass dipped in sugar.
Bake at 300\u00b0 for 8 to 10 minutes.
They rise up and then flatten out.
Yields 4 dozen.
Preheat oven to 350 degrees.
In mixing bowl, sift flour, soda, ginger, cinnamon, and salt. Set aside.
In second mixing bowl cream shortening and sugar until fluffy.
Add the molasses and egg. Beat the mixture for one minute.
Add the flour mixture and mix at low speed until combined.
Shape dough into 1-1/2 inch balls, then roll in small bowl of additional sugar.
Bake on greased cookie sheet, 3 inches apart, at 350 degrees for 15 minutes, or until light brown on bottom.
Transfer to cooling rack.
Sift together dry ingredients.
Cream shortening; beat in sugar.
Stir in molasses.
Beat in eggs.
Stir in dry ingredients and nuts.
Drop onto greased cookie sheets.
Bake at 375\u00b0 for 10 minutes.
Makes 60.
Preheat oven to 350\u00b0.
Sift flour, baking soda, salt, ginger, cinnamon, and cloves together in medium bowl.
Beat 1 cup sugar and the butter and shortening until light and fluffy.
Add egg, molasses and orange peel; beat until smooth.
Add dry ingredients and beat until combined.
Refrigerate at least 30 minutes.
Roll dough into 1-inch balls.
Roll balls in remaining 1/4 cup sugar and place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes, until golden.
Makes about 4 dozen.
Melt shortening in saucepan on stove.
Add sugar, molasses, egg.
Beat well.
Sift flour with baking powder, salt, and spices; add to first mixture and mix well.
Chill well.
Form into balls and roll in white sugar.
Place on greased or sprayed cookie sheet or on cookie sheet lined with parchment paper.
Bake at 375\u00b0 for 8 to 10 minutes.
Years ago my Daddy, Zack Fore, requested a chewy ginger cookie and I began tinkering with recipes, with Daddy as my No. 1 \"taste tester\".
Well, he's gone now, but I think he would really like this cookie.
I know his grandkids do!!
Mix all ingredients together at one time with your hands. Form into balls and roll in sugar. Place 2 inches apart on lightly greased cookie sheets. Bake at 375* for 8--10 minute For a chewy cookie, bake the minimum amount of time.
Makes 3--4 dozen.
Mix brown sugar and shortening together very well.
Add molasses, ginger, beaten eggs and salt.
Sift soda with the first 2 cups of flour; add to mixture.
Add hot water and cinnamon; stir well.
Mix in remaining flour, 2 cups at a time.
Let stand overnight.
Batter can be shaped nicely while cold.
Place cookies on greased cookie sheet; sprinkle with granulated or confectioners sugar.
Bake in a 350\u00b0 oven until done, 10 to 15 minutes.
Watch carefully; ovens vary.
Bring to boil brown sugar, molasses, ginger, cloves and cinnamon.
Stir in soda.
Pour over butter in large bowl.
Stir until melted.
Add egg and flour.
Knead until smooth.
Refrigerate 2 hours.
Roll out on wax paper until 1/4 inch thick.
Cut with desired cookie patterns.
Bake in 325\u00b0 oven for 15 minutes.