Friday, June 15, 2018

Rosie's Recipe -- Gingeroons


This classic cookie recipe, courtesy of Rosie's Riveting Recipes, is sweet and spicy. Perfect for your next party or get-together, or anytime you want delicious, fresh-baked cookies.

Sugar was rationed at the time this recipe was created, so other ingredients, such as corn syrup or molasses, could be used to help sugar go further. Dark corn syrup can also be used as a substitute for molasses. Enjoy.

GM

GINGEROONS

   3 1/4 cups sifted enriched flour
   3 teaspoons baking powder (or 2 1/2 teaspoons double-acting)*
   1 teaspoon baking soda
   1 teaspoon salt
   1 teaspoon cinnamon
   1 teaspoon ginger
   1/2 cup shortening
   1 cup sugar
   2 eggs, unbeaten
   2/3 cup dark molasses

Sift flour once, measure; add baking powder, baking soda, salt, and spices; sift together three times.

Cream shortening; add sugar gradually, beating until light. Add eggs, one at a time; beat about one minute after each addition. Add molasses; beat well. Add dry ingredients in 3 portions; mix well. Drop by spoonfuls onto greased baking sheets. Sprinkle lightly with sugar. Bake in hot over (400 F) for about 10 to 12 minutes until done. Do not stack or store until cold. Makes about 3 1/2 dozen cookies.

Note: If desired, decrease sugar to 1/4 cup; add 1/2 cup strained honey or corn syrup.

* Most modern baking powders are double-acting.

Modern adaptation: Dark corn syrup may be used as a substitute for molasses.

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