This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
Cream 3/4 cup shortening or butter and gradually beat in 1 cup brown sugar, firmly packed. Stir in 1 egg and 1/4 cup molasses and blend thoroughly. Sift 2 1/4 cups sifted flour with 2 teaspoons baking soda, 1 teaspoon each of cinnamon and ginger, 1/2 teaspoon cloves, and 1/4 teaspoon salt. Gradually blend the dry ingredients into the creamed mixture and chill the dough for 1 hour. Shape the dough into small balls and dip the tops in sugar. Arrange the balls at least 3 inches apart on a greased baking sheet and sprinkle each cookie with 2 or 3 drops of water. Bake the cookies in a moderately hot oven (375° F.) for about 10 to 12 minutes, or until they are firm.
Ratings
Comments
Post a Comment