Gingerbread Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 cup shortening, melted (or strained bacon fat)
1 1/2 cups dark molasses
3/4 cup sugar
2 teaspoons ginger, heaping
1 tablespoon soda, in
1/2 cup boiling water
salt
5 to 6 cups flour
Source: Great Great Aunt Gertrude Todd Lewis (Arthur Todd's
sister)
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Directions: |
Directions:Aunt Gertrude always placed the cookies close enough together so that she had to run a knife to separate them. She did not roll them very thin and floured them quite freely while putting them on the cookie sheet. The minute they came out of the oven, she packed them in tin cans and kept them sealed at all times. She kept them rather large, about 2 1/2 to 3 inches across. I mentioned she floured them freely otherwise they stuck together in the can. I have known her to make 4 to 5 hundred at a time and the last one was better than the first.
Use enough flour to roll easily. Bake at 350 Degrees F.
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Personal
Notes: |
Personal
Notes: Great Aunt Gertrude was Grampa Dick Byron's Great Aunt, the sister of his Grandfather Arthur Todd. She lived in LaGrange, IL and was the original owner of the big oak table in the big house upatthelake.
I don't know for sure who wrote these notes, but I assume they were written by Mabel Todd Byron. These are the only notes on the copy of the recipe that I have. I had the cookies once and found that to our modern palettes they are very mild and a bit bland. I've never made them with bacon grease though.
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