Recipe by LonghornMama
Black pepper, ground ginger and a lot of crystallized ginger make these pretty spicy. My all time favorite cookie to make at Christmastime, I got the recipe from a friend of my grandmother's about twenty years ago. The dough is chilled and rolled, then cut into round cookies. I've guessed on the amount this recipe makes, it's a lot of cookies but they freeze well.
Top Review by rosslare
The ginger and black pepper in these cookies are really good, powerfull combination! I was first planning on cutting the recipe in half and in the process decided not to, but the butter had already been measured and somehow I failed to take that in consideration. Only later on, when cookies where done and I wondered if they where ment to be so soft, I got a flash back of halving the amount of butter. We do like crunchy cookies and will make these properly next time. The flavor was overwhelmingly yummy and all went down the hatch pretty promptly, soft or not.
- 1 cup brown sugar
- 1 cup shortening
- 1 egg
- 1 cup dark molasses
- 1 tablespoon vinegar
- 4 cups flour (sift before measuring)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons ginger
- 1 teaspoon black pepper
- 3⁄4-1 cup finely chopped candied ginger
Directions See How It's Made
- Cream together brown sugar and shortening.
- Beat in egg, molasses and vinegar.
- Resift flour with baking soda, salt, ginger and pepper.
- Add to sugar mixture.
- Stir in candied ginger.
- Chill dough.
- Roll thin on floured surface and cut out in round cookies (biscuit cutter works well).
- Bake at 350 degrees for 8-12 minutes on greased cookie sheet, leaving room to spread.