"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ginger Thins, by Betty Baker, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. Sugar 1/3 c. Butter or Margarine (softened) 1/3 c. Shortening 1/4 c. Molasses 1 Egg 2 1/2 c. Sifted Flour 1 T. Ground Ginger 2 tsp. Baking Soda 1 tsp. Ground Cinnamon 1 tsp. Ground Cloves 1/4 tsp. Pepper
Beat first 5 ingredients for 2 minutes using mixer at medium speed. Reduce speed to low. Add dry ingredients; beat until well mixed. Shape dough into 2 (12") rolls; wrap in waxed paper. Place rolls in plastic bag and seal. Chill rolls 4 hours or until firm. Refrigerate up to 1 week or freeze up to 3 months. Cut each roll into 1/4' - thick slices and place on baking sheets 2" apart. With bottom of greased glass dipped in sugar, flatten each slice. Bake in 375º oven 8 to 10 minutes.
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