| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Penndutch, Cookies |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Shortening |
| 2 1/4 |
c |
Brown sugar |
| 1 |
qt |
Molasses |
| 8 |
c |
Flour |
| 1 |
tb |
Cloves |
| 1 |
tb |
Cinnamon |
| 1 |
ts |
Ginger |
| 1/2 |
ts |
Baking soda |
|
|
*dissolved in: |
| 1 |
ts |
Vinegar |
INSTRUCTIONS
Use a mixture of butter and lard for the shortening. Sift the flour and
spices together. Add sugar and mix well. Work in the shortening with the
finger tips or with a pastry blender. Add baking soda and molasses and mix
thoroughly. Chill. Roll very thin on floured board and cut with fancy
cookie cutters. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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