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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies is from The Glossner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Crisco
1 ½ cup Sugar
1 cup Molasses
3 eggs
½ tsp. ground cloves
2 tsp. ground ginger
2 tsp cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 ½ cups flour
1 cup sour milk
1 cup Nuts or Raisins or both (optional)
Directions:
Directions:
Cream together Sugar and Crisco.
Add molasses, eggs, ground cloves, ground ginger and cinnamon.
Mix together well.
Mix together flour, baking soda, baking powder and salt.
Make sour milk by removing 1 T milk from 1 cup and add 1 T white vinegar. Let sit until sour, about 5 minutes.
Add the Flour mixture alternatively with the Sour Milk.
When well mixed, stir in the nuts, raisins or both.
Drop by teaspoonfuls on greased cookie sheet and bake 12-15 minutes at 350.
Frost when cool.
Number Of Servings:
Number Of Servings:
9-10 dozen
Personal Notes:
Personal Notes:
Grandma Glossner used to ice these with pink and mint green icing.

 

 

 

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