Prep 0 mins
Cook 15 mins
These are big cake-like cookies - a favourite on the Canadian east coast and definitely an old family recipe.
- 3 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1 tablespoon ginger
- 1 teaspoon cinnamon
- 1⁄2 cup shortening
- 1⁄2 cup sugar
- 1 cup molasses
- 1 egg, beaten
- 1⁄2 cup boiling water
- 1 tablespoon vinegar
- Preheat oven to 375.
- Grease baking sheets.
- Sift together flour, soda, salt, ginger and cinnamon.
- Cream together shortening and sugar until fluffy.
- Add molasses and egg and beat well.
- Add flour mixture to creamed mixture alternately with water and vinegar combined, mixing thoroughly.
- Drop by tablespoons 2 inches apart on baking sheets.
- Sprinkle with sugar if desired.
- Bake in moderate (350) oven 12 to 15 minutes.
Well, after my friend Lou (Saturn) made these cookies and talked about them in the kid-friendly forum, I had to try them! I made them when I really needed a baking fix (my form of therapy!) one evening. These baked up light, fluffy, more like flattened mini-cakes than what I think of as cookie-texture. They are soft, spicy and delicious! I also added about 1/4 tsp of ground cloves to the ginger and cinnamon, and I used canola oil in place of shortening. This is a fantabulous cookie, one that I will definitely make again and again. Thanks, Nanna D!
These are great cookies! Instead of 1 Tbsp of ginger, I put in 1 tsp of ginger and 1 tsp allspice. I am not a fan of a strong ginger flavour so decided to err on the side of safety. These will be shared with my quilting group tomorrow and I can't wait!! Thank you for sharing! Made for PAC Spring 2008
I followed this recipe to a T. If you want a flat and very sticky cookie go ahead and make it. I found that these were the worst cookies I've ever ever made. Very dissatisfied.