"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mother's Soft Ginger Cookies Recipe

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This recipe for Mother's Soft Ginger Cookies, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Rottluff Warns (11/7/1897 - 10/23/1992)
Added: Thursday, May 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
1-1/2 cups brown sugar
3 large eggs
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
3/4 cup molasses
6 cups flour
1 tsp. soda
1 cup buttermilk

Directions:
Directions:
Cream together first 6 ingredients until light and fluffy.
Stir in soda, then flour alternately with buttermilk.
Drop by tsp. fulls on greased cookie sheets.
Bake at 350 degrees about 10 minutes.

Number Of Servings:
Number Of Servings:
About 8 dozen cookies
Preparation Time:
Preparation Time:
1 hour 30 minutes to mix and bake.
Personal Notes:
Personal Notes:
Mother said she got this recipe from her mother, Mary Rottluff, who used lard instead of butter!

 

 

 

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