Ginger Ice Box Cookies Recipe
Ingredients
| All purpose flour | 4 Cup (16 tbs) | |
| Soda | 1 Teaspoon | |
| Ginger | 3 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Shortening | 1 Cup (16 tbs) | |
| Light brown sugar | 1/2 Cup (16 tbs), firmly packed | |
| 3/4 cup sorghum molasses | ||
| 2 eggs, unbeaten | ||
Directions
Sift flour, measure and resift 3 times with soda, ginger and salt.
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.
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.
Chef
