- 1 cup [250 mL] molasses
- 2 teaspoons [10 mL] baking soda
- 1 cup [250 mL] brown sugar
- 1 egg, beaten
- 1/2 cup [115 g] shortening, into pieces
- 2 teaspoons [10 mL] ground ginger
- 3 to 3 1/2 cups [420 to 490 g] flour
- 1 cup [250 mL] sour milk
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- Preheat oven to 375°F [190°C].
- Pour molasses into a bowl.
- Stir in baking soda and brown sugar, until really well blended; set aside.
- Into a clean bowl, well mix together beaten egg and shortening pieces, then mix in ground ginger.
- Alternately with sour milk, mix 3 cups [420 g] of the flour into mixture.
- If needed, mix in up to 1/2 cup [70 g] more flour, to get an easy to roll dough.
- Onto a lightly floured surface, roll dough until 1/8-inch [3-mm] thick; using cookie cutter[s], cut dough into desired shape[s].
- Arrange cookies 1-inch [2.5-cm] apart from each other, onto a greased cookie sheet.
- Bake cookies into preheated oven, for 5 to 6 minutes.
- Leave cookies to cool slightly, before transferring them onto a wire rack.
- Leave cookies to cool completely.
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