Ginger Krinkle Crisps
¾ cup shortening
1 ½ cup sugar
¼ cup light molasses
2 cups sifted flour
½ teaspoon salt
2 teaspoons baking soda
2 teaspoon ginger
3 teaspoon cinnamon
¼ teaspoon cloves (ground)
Cream shortening and 1 cup sugar until light and fluffy.
Blend in molasses.
Sift together flour, salt, soda & spices (1 tsp of cinnamon).
Add to creamed mixture and mix well.
Chill dough hour or longer.
Mix remaining ½ cup sugar and 2 tsp of cinnamon.
Form dough into balls and roll in the sugar mixture.
Place 3 inches apart on foiled cookie sheet, gently press cookie to flatten slightly.
Bake at 350 degrees 12-15 minutes or until top is cracked and slightly brown.
Makes 3 ½ – 4 dozen cookies . Maybe doubled without changes
Warning! I made these by myself as a kid. I forgot to split the cinnamon out for the rolling mixture and ended up having to triple the recipe. I had a whole lotta cookies to share which was good because I love them.
I’m going to be doing this but more than the just Thursdays so this should be fun. I’m getting all the family recipes out we had during the holidays. Some will be easy and some will be hard, some will be the 25 or more kinds of cookies mom made and some will be other family favourites from both the Scottish side and the Swedish side, so enjoy!
1 cup sugar
2 cups Butter (never ever ever use margarine in any cookie calling for butter unless you want a nasty tasting mess)
1 egg ½ cup finely chopped almonds
4 cups Soft as Silk cake flour
Chop nuts in blender or food processor. (this used to be done by hand by her indentured servants) Cream Butter and sugar together until light and delicate
Add egg and gradually work in flour and almonds
Chill dough Squeeze through pastry tube with small star tip on to foil lined cookie sheets (Mom used a cookie press with the star opening, much easier and more fun)
Bake in a preheated oven 400 degrees for about 12 minutes or until tinged with pale tan
Remove carefully when set Makes 3-5 dozen
This recipe is from my Swedish great-grandmother and was transcribed my grandmother. It began as a little of this and just enough of that.