These are the squishy variety, not ginger snaps.
1 cup lard or shortening (NOT butter)
1 cup white sugar
3/4 cup molasses, fill to 1 cup with corn syrup
3 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp cloves
1 tsp ginger (scant)
4 cups flour
Blend everything together in order (you know the drill, shortening and sugar, then molasses, then eggs, then dry ingredients). Save a 5th cup of flour for dusting the board when you roll out the dough.
Best to chill this dough, but it works fine without. It is very sticky, and SHOULD be. Use small bits at a time. Roll out to about 1/3 - 1/4 inch thickness, making sure the board and rolling pin are well floured to avoid sticking. Cut out cookies, again making sure your cutters are well floured.
Bake at 325 for 12 minutes. Watch them closely so they don't get overdone.
(They are incredibly good fresh from the oven, but try not to eat too many as too much molasses can have um...a laxative effect on you.)
1 cup lard or shortening (NOT butter)
1 cup white sugar
3/4 cup molasses, fill to 1 cup with corn syrup
3 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp cloves
1 tsp ginger (scant)
4 cups flour
Blend everything together in order (you know the drill, shortening and sugar, then molasses, then eggs, then dry ingredients). Save a 5th cup of flour for dusting the board when you roll out the dough.
Best to chill this dough, but it works fine without. It is very sticky, and SHOULD be. Use small bits at a time. Roll out to about 1/3 - 1/4 inch thickness, making sure the board and rolling pin are well floured to avoid sticking. Cut out cookies, again making sure your cutters are well floured.
Bake at 325 for 12 minutes. Watch them closely so they don't get overdone.
(They are incredibly good fresh from the oven, but try not to eat too many as too much molasses can have um...a laxative effect on you.)
