Mustard and Ginger Cookies

"Don't let the name throw you off--these are hauntingly good cookies."
 
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photo by Robin TL. photo by Robin TL.
photo by Robin TL.
photo by Robin TL. photo by Robin TL.
photo by Robin TL. photo by Robin TL.
Ready In:
1hr 10mins
Ingredients:
13
Yields:
3 dozen
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ingredients

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directions

  • In bowl, cream Crisco and brown sugar. Beat in molasses and egg.
  • Combine flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves.
  • Gradually add to creamed mixture.
  • Cover and refrigerate about 1 hour or until easy to handle.
  • Roll into 1-inch balls and then roll in additional sugar.
  • Bake at 375°F till surface cracks or about 10-12 minutes.
  • Cool on wire rack completely.

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Reviews

  1. grandma2969, this is the second time I've made these, love um!! I have no idea what I did in 07 but they turned out like you said they would this time. I added the crystalized ginger, and fresh grated ginger this time but it still didn't have the bite I was looking for....they are delicious even without the extra zip. I took pix again and I hope others try your recipe as they don't know what they're missing!!! yuuummmmm!!
     
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RECIPE SUBMITTED BY

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
 
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