REC: Soft Ginger Cookies and Gingersnaps
 

I'm getting really hungry for things involving ginger and molasses, so
I figure I'll share a couple cookie recipes.


* Exported from MasterCook *

Soft Ginger Cookies

Recipe By :Damsel's Mom
Serving Size : 8 Preparation Time :0:00
Categories : Cookies/Bars Family Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable shortening -- melted
2 cups brown sugar
1 cup molasses
1 teaspoon salt
1 tablespoon ground ginger
1 tablespoon baking soda
1 cup hot water
6 cups all-purpose flour

Mix shortening, sugar, and molasses. Add salt and ginger.

Dissolve soda in hot water.

Mix in some of the soda water, then some of the flour. Continue until
all has been added.

Bake 15-18 minutes at 350F.

Frost with coffee icing.


- - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Gingersnaps

Recipe By :Damsel's Mom
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars Family Recipes
Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup vegetable shortening -- or lard*
1 cup granulated sugar
1/4 cup molasses
1 large egg
2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 cups all-purpose flour

*Do not use butter or margarine - you'll wind up with ginger crepes
instead of cookies

Combine ingredients in order given.
Roll dough into balls the size of a walnut. Dip one side in sugar.
Place dough balls, sugar side up, on ungreased cookie sheet.
Bake 10-12 minutes at 375°F. (9 minutes)

Source:
"adapted from a recipe by Brer Rabbit Molasses"

- - - - - - - - - - - - - - - - -

REC: Soft Ginger Cookies and Gingersnaps
 

On Thu 25 Dec 2008 11:30:22a, Damsel in dis Dress told us...

> I'm getting really hungry for things involving ginger and molasses, so
> I figure I'll share a couple cookie recipes.
>
>
> * Exported from MasterCook *
>
> Soft Ginger Cookies
>
> Recipe By :Damsel's Mom
> Serving Size : 8 Preparation Time :0:00
> Categories : Cookies/Bars Family Recipes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup vegetable shortening -- melted
> 2 cups brown sugar
> 1 cup molasses
> 1 teaspoon salt
> 1 tablespoon ground ginger
> 1 tablespoon baking soda
> 1 cup hot water
> 6 cups all-purpose flour
>
> Mix shortening, sugar, and molasses. Add salt and ginger.
>
> Dissolve soda in hot water.
>
> Mix in some of the soda water, then some of the flour. Continue until
> all has been added.
>
> Bake 15-18 minutes at 350F.
>
> Frost with coffee icing.
>
>
> - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> Gingersnaps
>
> Recipe By :Damsel's Mom
> Serving Size : 0 Preparation Time :0:00
> Categories : Cookies/Bars Family Recipes
> Signature Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3/4 cup vegetable shortening -- or lard*
> 1 cup granulated sugar
> 1/4 cup molasses
> 1 large egg
> 2 teaspoons baking soda
> 1/2 teaspoon ground cloves
> 1/2 teaspoon ground ginger
> 1 teaspoon ground cinnamon
> 2 cups all-purpose flour
>
> *Do not use butter or margarine - you'll wind up with ginger crepes
> instead of cookies
>
> Combine ingredients in order given.
> Roll dough into balls the size of a walnut. Dip one side in sugar.
> Place dough balls, sugar side up, on ungreased cookie sheet.
> Bake 10-12 minutes at 375°F. (9 minutes)
>
> Source:
> "adapted from a recipe by Brer Rabbit Molasses"
>
> - - - - - - - - - - - - - - - - -
>

Carol, I've made both of these and they're both delicious! You know, of
course, that I have a large collection of your mother's recipes.

Yesterday I baked 12 dozen Toll House Cookies, so I'm cookied out for a
while. <g>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/25(XXV)/08(MMVIII)
************************************************** **********************
Today is: Christmas
************************************************** **********************
Dawson's First Law: You don't have enough outlets.
************************************************** **********************

Soft Ginger Cookies and Gingersnaps
 

"Damsel in dis Dress" wrote in message
...
> I'm getting really hungry for things involving ginger and molasses, so
> I figure I'll share a couple cookie recipes.
>
>

<Important Recipes Snipped>

Thanks for sharing... They've been running a Glade commercial featuring
gingerbread cookies and I haven't gotten MY gingerbread cookies yet
(supposed to today though).

http://www.glade.com/scents.aspx?scentId=5

Chris

REC: Soft Ginger Cookies and Gingersnaps
 

On Thu, 25 Dec 2008 18:38:05 GMT, Wayne Boatwright
> wrote:

>Carol, I've made both of these and they're both delicious! You know, of
>course, that I have a large collection of your mother's recipes.

Why, yes ... yes, I do! ROFL!

>Yesterday I baked 12 dozen Toll House Cookies, so I'm cookied out for a
>while. <g>

Dang, man! What's up with that???

Carol, flabbergasted

Soft Ginger Cookies and Gingersnaps
 

On Thu, 25 Dec 2008 12:43:41 -0600, "Chris Marksberry"
> wrote:

><Important Recipes Snipped>
>
>Thanks for sharing... They've been running a Glade commercial featuring
>gingerbread cookies and I haven't gotten MY gingerbread cookies yet
>(supposed to today though).
>
>http://www.glade.com/scents.aspx?scentId=5

That sounds GOOD!

Here are a couple more recipes ....


* Exported from MasterCook *

Gingerbread Boys

Recipe By : Damsel's Mom
Serving Size : 0 Preparation Time :0:00
Categories : Christmas Cookies/Bars
Family Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soft butter -- or shortening
3/4 cup granulated sugar
1 large egg
3/4 cup molasses
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Cream butter and sugar. Beat in egg and molasses. Blend in remaining
ingredients.
Cover and chill several hours or overnight.
Roll dough to 1/4 inch thick on floured surface.
Cut with gingerbread boy cookie cutter. Place 1 inch apart on lightly
greased cookie sheet.
Bake in 375F oven until light brown (10-12 minutes). Cool slightly,
and remove to cooling rack.
When thoroughly cool, decorate. Allow icing to get firm before
storing or wrapping.


- - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Ginger Cookie Pie Crust

Recipe By :Damsel's Mom
Serving Size : 0 Preparation Time :0:00
Categories : Family Recipes Pies/Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup melted butter
1 1/4 cups gingersnap crumbs -- fine

Combine ingredients; pat and press into 9-inch pie pan.

Bake at 325F for 10 minutes.

Cool and fill.

REC: Soft Ginger Cookies and Gingersnaps
 

On Thu 25 Dec 2008 11:57:08a, Damsel in dis Dress told us...

> On Thu, 25 Dec 2008 18:38:05 GMT, Wayne Boatwright
> > wrote:
>
>>Carol, I've made both of these and they're both delicious! You know, of
>>course, that I have a large collection of your mother's recipes.
>
> Why, yes ... yes, I do! ROFL!
>
>>Yesterday I baked 12 dozen Toll House Cookies, so I'm cookied out for a
>>while. <g>
>
> Dang, man! What's up with that???
>
> Carol, flabbergasted
>

It was David's Christmas present and favorite cookie. I think I managed to
get 14 cookies out of that for myself. <g>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/25(XXV)/08(MMVIII)
************************************************** **********************
Today is: Christmas
************************************************** **********************
This mind intentionally left blank.
************************************************** **********************

REC: Soft Ginger Cookies and Gingersnaps
 

Damsel in dis Dress wrote:

> 3/4 cup vegetable shortening -- or lard*
>
> *Do not use butter or margarine - you'll wind up with ginger crepes
> instead of cookies

Makes sense! I have a terrible time making cookies that stand up,
instead of crepe'ing out. Since I use exclusively spelt flour, the water
and fat ratios are different, and I rarely get it quite right.
I'll have to try the lard suggestion...

Dave

REC: Soft Ginger Cookies and Gingersnaps
 

On Thu, 25 Dec 2008 11:40:45 -0800, Dave Bell
> wrote:

>Damsel in dis Dress wrote:
>
>> 3/4 cup vegetable shortening -- or lard*
>>
>> *Do not use butter or margarine - you'll wind up with ginger crepes
>> instead of cookies
>
>Makes sense! I have a terrible time making cookies that stand up,
>instead of crepe'ing out. Since I use exclusively spelt flour, the water
>and fat ratios are different, and I rarely get it quite right.
>I'll have to try the lard suggestion...

Happy to be of service!

Carol

Soft Ginger Cookies and Gingersnaps
 

Damsel in dis Dress wrote:
> I'm getting really hungry for things involving ginger and molasses, so
> I figure I'll share a couple cookie recipes.
>
>
> * Exported from MasterCook *
>
> Soft Ginger Cookies
>

Many years ago a friend's grandmother used to make soft, slightly pillowy
gingerbread cookies frosted with lemon glaze. They were just wonderful. It
seems like these may be the recipe I've been hoping to find all these years.

I have only one question: is it essential to the texture to use vegetable
shortening? I really don't like to use it in anything but pie crust, where
it improves the texture. If I use butter instead, will it make a difference?

Soft Ginger Cookies and Gingersnaps
 

On Thu 25 Dec 2008 01:58:26p, Janet told us...

> Damsel in dis Dress wrote:
>> I'm getting really hungry for things involving ginger and molasses, so
>> I figure I'll share a couple cookie recipes.
>>
>>
>> * Exported from MasterCook *
>>
>> Soft Ginger Cookies
>>
>
> Many years ago a friend's grandmother used to make soft, slightly
> pillowy gingerbread cookies frosted with lemon glaze. They were just
> wonderful. It seems like these may be the recipe I've been hoping to
> find all these years.
>
> I have only one question: is it essential to the texture to use
> vegetable shortening? I really don't like to use it in anything but pie
> crust, where it improves the texture. If I use butter instead, will it
> make a difference?

Not Carol, but it's the vegetable shortening that make the cookies
"pillowy". Substituting butter will cause them to flatten out and the
texture will be crisp, not soft.

The same can be said for many cookies, including Toll House. Some people
like a thicker cookie and should use shortening. Those made with butter
and thin and crisper.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/25(XXV)/08(MMVIII)
************************************************** **********************
Today is: Christmas
Countdown till New Year's Eve
5dys 9hrs 59mins
************************************************** **********************
I don't want anybody else; when I think about you I touch myself
************************************************** **********************