"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Scovil Bakery Ginger Bread Cookies Recipe

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This recipe for Scovil Bakery Ginger Bread Cookies, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Wright
Added: Thursday, September 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1 c. sorghum or molasses
3/4 c. oil or lard
1/2 c. hot water
2 eggs
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. salt
2 tsp. ginger
6-7 c. white flour

Directions:
Directions:
Combine sugar, molasses, oil, and hot water. (Rinse the molasses from cup with hot water.) Add eggs. Mix together the rest of the ingredients. Refrigerate dough overnight. Roll out and cut with cookie cutter. Bake at 350 for 10 minutes.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Using Pam instead of flour when rolling out helps dough not to stick. Cookies freeze well and are softer and more flavorful after freezing.

 

 

 

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