| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
Arab |
Import |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Packed brown sugar |
| 1 |
c |
Vegetable shortening |
| 1 |
tb |
Powdered ginger |
| 1 |
c |
Dark molasses |
| 1 |
c |
Sour milk |
| 1 |
|
Egg; beaten |
| 3 |
tb |
Baking soda |
| 1 |
c |
Seedless raisins |
| 3 1/2 |
c |
All-purpose flour; (up to 4) |
INSTRUCTIONS
Cream together the sugar, shortening and ginger in a large mixing bowl. Add
the molasses, milk, egg, baking soda and raisins and mix thoroughly. Stir
in flour slowly until a stiff batter (not a dough) forms; cover and
refrigerate overnight.
Preheat the oven to 350 degrees; coat a baking sheet with vegetable oil
cooking spray and dust it with flour. Pat the batter out on the baking
sheet to a uniform 3/8 inch thickness and bake in a 350-degree oven 25 to
30 minutes. Cut into 2-inch or 3-inch squares and cool on a wire rack.
Formatted by suechef@sover.net
NOTES : Arabella Boyer of Newport News "These cookies are from a time when
pre-packaged, prepared, heavily processed foods, laden with preservatives
were unavailable to American consumers. The cookies are named for the lady
who gave the recipe to my emigrant Danish grandmother."
Recipe by: Newport News' Centennial Cookie Contest
Posted to MC-Recipe Digest V1 #834 by Sue <suechef@sover.net> on Oct 09,
1997
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