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!!
Combine molasses, sugar and butter or margarine in a 2 quart saucepan. Dissolve sugar by stirring. Cook over medium heat until mixture forms a hard but not brittle ball when dropped in cold water. Stir constantly. Dribble syrup over popped corn stirring to coat all. Make balls with buttered hands when cool. Wrap in waxed paper.
To the sifted dry ingredients add the egg, molasses, sugar, shortening, lemon juice, rind, fruit and nuts. Blend well. Add milk to the flour mixture and stir only until ingredients are blended.
Pour into a well greased 5x9x3-inch pan. Bake at 350F for one hour.
owl, combine the oil, eggs, molasses, sugar, ginger, allspice and cinnamon and
Mix together shortening, sugar, molasses and egg.
Sift together dry ingredients; blend with shortening mixture.
Roll into balls.
Roll balls in extra sugar.
Place on cookie sheet about 2 inches apart.
Flatten.
Bake about 8 to 10 minutes at 375\u00b0.
hortening and 1 cup of sugar. Add molasses and egg.
Beat
Melt butter over low heat and cool.
Add sugar, molasses and eggs and beat well.
Sift remaining ingredients together and add to molasses mixture, mixing well.
Chill in refrigerator overnight.
Form into 1-inch balls.
Dip tops into granulated sugar.
Place 2 inches apart on greased cookie sheet.
Bake at 375\u00b0 for 7 to 9 minutes.
Cream shortening with 1 cup sugar until light and fluffy.
Add egg and molasses; mix well.
In separate bowl combine flour, soda, cinnamon, salt, ginger and cloves.
Add about 1/4 of dry mixture at a time to creamed mixture.
Mix until smooth after each addition.
Chill 1 hour.
Roll dough into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased cookie sheet.
Bake at 325\u00b0 for 10 minutes.
Cream shortening and sugar.
Add egg; beat well.
Add molasses, then add dry ingredients.
Stir well.
Chill overnight. Form into 1-inch balls; roll in sugar.
Place on sprayed sheet; flatten and sprinkle with sugar.
Bake at 375\u00b0 for 8 to 10 minutes.
Combine butter, sugar, molasses and egg.
Mix well.
Combine flour, baking soda, cinnamon and cloves and add to molasses mixture, stirring until smooth.
Shape dough into 1-inch balls and dip one side into sugar.
Place 2 inches apart, sugar side up on ungreased cookie sheets.
Bake at 375\u00b0 for 6 to 8 minutes.
(Tops will crack.)
Cool on wire racks.
Makes 4 dozen.
Melt shortening in a 3 quart saucepan over low heat.
Remove from heat; let cool.
Add sugar, molasses and egg.
Mix well. Sift together flour, soda, cloves, ginger and cinnamon.
Add to first mixture.
Mix well and chill.
Form into 1-inch balls and roll in granulated sugar.
Place on well greased cookie sheet. Mash each cookie with glass bottom dipped in sugar.
Bake in 375\u00b0 oven 8 to 10 minutes.
Delicious warm or anytime.
Cream butter and sugar; add the egg and beat.
Add the molasses and mix.
Sift together the dry ingredients.
Using a mixer add the dry ingredients.
Roll into small balls (inch in diameter), placing on cookie sheet.
Flatten with glass bottom that has been dipped in extra sugar.
Cook 10 to 12 minutes.
Remove from cookie sheet and cool; store in airtight container.
Cream shortening and sugar.
Add molasses and egg; beat well. Sift flour, baking soda, cinnamon, cloves, ginger and salt.
Add to first mixture.
Mix well and chill.
Form into one-inch balls and roll in sugar.
Place on greased cookie sheet 2-inches apart. Bake at 375\u00b0 for 8 to 10 minutes.
Preheat oven to 375\u00b0.
Butter heavy large cookie sheets.
Melt shortening in heavy small saucepan over low heat.
Pour into large bowl and let stand until cool, but not set.
Mix in 1 cup sugar, molasses and egg.
Combine flour, baking soda, cinnamon, cloves, ginger, salt and nutmeg in a small bowl.
Stir into shortening mixture.
Cover and refrigerate dough for 10 minutes.
Melt shortening in a 3 to 4-quart saucepan over low heat; let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt.
Add to first mixture; mix well and chill. Form into 1 inch balls; roll in granulated sugar and place on greased cookie sheets 2 inches apart. Flatten with fork. Bake at 375\u00b0 for 8 to 10 minutes.
Melt shortening in 3 to 4 quart saucepan over low heat.
Cool. Add sugar, molasses and eggs.
Beat well.
Add sifted dry ingredients.
Mix well and chill.
Form into small balls and roll in sugar.
Bake at 350\u00b0 for 8 minutes.
Melt shortening in 3 or 4 quart saucepan over low heat. Remove from
heat;
let
cool.
Add
sugar, molasses and egg; beat well.
Sift together flour, soda, cloves, ginger, cinnamon and salt;
add\tto first mixture.
Mix well; chill.
Form 1-inch balls,
roll
in granulated sugar and place on greased cookie sheets
2
inches apart.
Bake in moderately hot oven, 375\u00b0, for 8 to 10 minutes.
Melt shortening in 3 to 4-quart saucepan.
Remove from heat; cool.
Add sugar, molasses and egg; beat well.
Sift the flour, baking soda and spices; add to first mixture.
Mix well.
Chill dough.
Form 1-inch balls, roll in granulated sugar and place on greased cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes.
Melt shortening in a 3 to 4-quart saucepan over low heat. Remove from heat and let cool.
Add sugar, molasses and eggs. Beat well.
Sift together flour, soda, cloves, ginger, cinnamon and salt.
Add to first mixture.
Mix well; chill.
Form in 1-inch balls.
Roll in granulated sugar and place on greased cookie sheets 2 inches apart.
Bake at 375\u00b0 for 8 to 10 minutes.
Melt shortening in saucepan.
Cool.
Add sugar, molasses and egg.
Beat well.
Sift together all dry ingredients and add to first mixture.
Chill.
Make 1-inch balls.