Soft ginger cookies



Published:

From a recipe submitted to the Knik Arm Courier on Jan. 25, 1961 by Eulie Davis.

 

1 cup sugar

1 cup shortening

¾ cup light molasses

1 cup thick sour cream (can substitute plain yogurt)

1 egg, beaten

1 teaspoon soda

½ teaspoon ginger

1 ½ teaspoon cinnamon

3 ½ cups sifted flour

 

Cream sugar and shortening. Add soda to sour milk. Mix milk, egg and molasses with sugar/shortening. Add dry ingredients and mix thoroughly. Drop by teaspoons on greased cookie sheet. Flatten slightly with spoon. Place four (4) seedless raisins on top of each. Bake at 400 degrees until browned. Sprinkle with powdered or granulated sugar while hot. Cool and store in covered jar to keep soft and moist.

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