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This recipe for GINGER COOKIES - ROLLED AND CUT, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Beck


1 cup softened butter
2 cups granulated sugar
2 large eggs
1 cup dark unsulfered molasses
5 cups flour
5 tsp ground ginger
5 tsp baking soda
1 cup boiling water
4 dozen marshmallows

Cream butter and sugar until pale yelow.
Beat in eggs and then molasses.
Sift flour and ginger.
Dissolve baking soda in boiling water and stir into butter/sugar mixture.
Work quickly to mix in flour ⅓ at a time, and mix until well-blended.

Dough is soft. Cover and frefrigerate until stiff - 8 hours.

Preheat oven to 350

Use of the dough (keep the remainder cold)
Roll " thick. Cut out cookies in 2" rounds.
Dip cutter in flour to keep cookies from sticking.
Place on cookie sheet and bake about 10 minutes.
Put marshmallows on half the cookies and cook 1 minute longer.
Loosen cookies and put plain ones on the marshmallow halves to form a cookie sandwich.

Store in an airtight container

Number Of Servings:
Number Of Servings:
4 dozen 2




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