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Original Camp Ginger Cookies
The cooking tag was getting dusty! In February, hubs tried to reproduce his mother's molasses cookie recipe. I'll save that for a separate post. Ma Bennett came through though with her original recipe, which is army-sized. Butter can be substituted for lard btw.
1 lb Lard (2 cups)
1 ounce ginger powder (6 tsp)
1 1/4 lbs brown sugar (4 cups)
1 ounce Baking soda (6 tsp)
1 quart molasses (4 cups)
5 lbs flour (4 cups flour = 1 lb)
1 quart milk (4 cups)
Salt to taste (1 tsp per half batch)
Mix together dry ingredients well. Cut in the lard with a pastry cutter until crumbly. In a separate bowl, mix the milk and molasses, then pour into the dry ingredients. Mix together and roll dough out thickly....between 1/4" to 1/2", as you wish but no more than 1/2".
Cut cookies with a 3" cookie cutter. Bake on a lightly greased baking sheet at 350 deg F oven for about 20-25 min.
1 lb Lard (2 cups)
1 ounce ginger powder (6 tsp)
1 1/4 lbs brown sugar (4 cups)
1 ounce Baking soda (6 tsp)
1 quart molasses (4 cups)
5 lbs flour (4 cups flour = 1 lb)
1 quart milk (4 cups)
Salt to taste (1 tsp per half batch)
Mix together dry ingredients well. Cut in the lard with a pastry cutter until crumbly. In a separate bowl, mix the milk and molasses, then pour into the dry ingredients. Mix together and roll dough out thickly....between 1/4" to 1/2", as you wish but no more than 1/2".
Cut cookies with a 3" cookie cutter. Bake on a lightly greased baking sheet at 350 deg F oven for about 20-25 min.
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