The recipe I found was "Ginger Cookies" by Sandy Viner. Sandy is one of the hardest working people at the church. She is the secretary, a Sunday school teacher, my mentor, my friend and a mother. This recipe seemed like a real winner.
Ginger Cookies by Sandy Viner
(1 1/2) cups shortening, some butter added for flavor
(2) cups granulated sugar
(2) well beaten eggs
(1/2) cup molasses
(2) teaspoons soda
(2) teaspoons cinnamon
(2) teaspoons cloves
(1) teaspoon ginger
(1/2) teaspoon salt
(4) cups flour
Cream shortening and sugar together; add eggs. Sift dry ingredients together; add with molasses and beat. Chill. Form in small balls; roll in mixture of 6 tablespoons sugar and 4 teaspoons cinnamon. Place 2 inches apart. Bake in 375 oven for 12 to minutes.
- I only had cinnamon. I could not find my ginger and I did not have cloves. I used (2 1/2) teaspoons in lieu of the (2) called for in the recipe.
- I did not let the dough chill. I had no time for that and they rolled into balls to put on the cookie sheet just fine.
- I forgot to roll them in the cinnamon/sugar mixture. They were still amazing.
- This makes a LOT of dough. My large Kitchen Aid could barely handle that this recipe made.
- I used (1) cup of butter and (1/2) cup shortening. Why? Because butter. But do not neglect putting in the shortening as it is an important ingredient.
- With my oven I baked them exactly 12 minutes and did fine. They stay soft for only a few minutes then they turn into snap cookies.
- Don't neglect to add the salt. It is an important ingredient.
- These cookies are amazing. They have become one of my families favorite cookies.
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