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Author Notes: This is my Grandma's cookie recipe. I remember making these cookies with her in her kitchen in Melville, Saskatchewan, 40 years ago. I've always loved them, so I thought I would share the recipe with you. —Katheryn's Kitchen
Serves 2.5 dozen
- 2 1/2 cups flour
- 1/2 teaspoon dried ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup shortening-this is what my Grandma used and the cookies taste great but if it bugs you to use shortening, use 3/4 cup unsalted butter that's at room temperature
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 1/2 cup sugar for coating dough balls before baking
- Preheat oven to 350 degrees F
- Sift dry ingredients.
- Cream shortening with sugar until fluffy. Add molasses and 1 egg. Mix well, you will have to scrap down the sides of the bowl and mix again.
- Add dry ingredients to the egg, sugar, molasses mixture. Mix until combined. Again you might want to scrap down the sides of the bowl and continue mixing.
- When everything is combined it should be a fairly stiff mixture.
- Now use a tablespoon and scoop up dough and roll in your hands to make about 1 inch balls. Coat in sugar and place on parchment lined baking sheet. You can put about 12 dough balls on an average sized baking sheet. Put a thumbprint into the middle of each ball to press down a little.
- Put in oven and bake for 15 minutes. Let cool and serve. They freeze well, as most cookies, so let them cool and freeze them if you like in a sealed container.
- This recipe was entered in the contest for Your Best Family Recipe
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