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Ginger Ice Box Cookies Recipe
|All purpose flour||4 Cup (64 tbs)|
|Ginger||3 1⁄2 Teaspoon|
|Shortening||1 Cup (16 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Sorghum molasses||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 4710 Calories from Fat 1943
% Daily Value*
Total Fat 220 g338.3%
Saturated Fat 55.1 g275.6%
Trans Fat 27 g
Cholesterol 423 mg
Sodium 2044.6 mg85.2%
Total Carbohydrates 627 g209.1%
Dietary Fiber 13.9 g55.4%
Sugars 234.8 g
Protein 65 g129.4%
Vitamin A 9.7% Vitamin C 1.5%
Calcium 22.7% Iron 144.9%
*Based on a 2000 Calorie diet
Cream shortening, blend in sugar, add sorghum and eggs, and beat vigorously until smooth and fluffy.
Then add flour mixture and stir until thoroughly combined.
Pack into a refrigerator freezing tray or small loaf pan lined with waxed paper, and place in refrigerator to chill until very firm; or shape into roll and wrap in waxed paper before chilling.
Do not freeze.
When ready to bake, slice 1/8 inch thick with a thin-bladed, very sharp knife.
Place on greased baking sheet, and bake in a moderate oven (350° F.) for 15 to 18 minutes, or until nicely browned.
The dough may be kept in the refrigerator several days if well wrapped, and sliced and baked as cookies are needed.
Makes about 6 1/2 dozen cookies.