Originally Posted by CWS4322
I'll PM my grandma's recipe to you tomorrow, I'm at the farm and the recipe is at home.
This is the recipe--I've made these since I was knee-high to a grasshopper. I have cut this recipe in half and had no problems with it:
1 lb butter, softened (must be butter)
1 c brown sugar
1 c dark Karo syrup
1 level tsp baking soda dissolved in warm water
1 T powdered ginger
1/8 tsp freshly ground black pepper
4-1/2 c AP flour
1. Cream the butter, sugar, and syrup together.
2. Add the baking soda.
3. Sift the flower, ginger, and black pepper together.
4. Blend the dry ingredients into the creamed ingredients.
5. Make a 2"x2" log--about 6 inches long, wrap in waxed paper, put in the freezer overnight.
6. Preheat oven to 375 with the rack in the middle.
7. Cut doug into 1/8" slices (you can do short or long end--I cut it short end and get 16 pieces out of each slice [each square should be about the size of a dime]).
8. Place on an ungreased cookie sheet (I use parchment paper, but my grandma did not)
9. Bake 5-7 minutes (watch them--they can burn)
Note: You can add grated orange or lemon zest and ground caradmon--I always use unsalted butter. The cookies should be crisp--if they are puffed and soft, you are cutting the slices too thick. I store mine in a canning jar--we eat these by the handful. I am addicted to the dough--frozen.