1/2 cup shortening
1/2 cup sugar
1 egg yolk
1 cups molasses
2 teaspoons baking soda
1/2 teaspoon salt
3 1/2 cups flour
1 tablespoons ground ginger
1 teaspoon nutmeg
1 teaspoon vinegar
1/2 cup boiling water
Preheat oven to 350 F. Cream together shortening and sugar. Add egg yolk and molasses. Stir together baking soda, salt, flour, ginger and nutmeg. Add vinegar to water. Gradually stir flour mixture into shortening mixture, alternating with hot water. Drop by heaping tablespoons onto greased cookie sheet 3" apart. Bake for 8-10 minutes. Store in an airtight container.
Note: Reviewers, please help us out and note the yield. Thanks!
summer Dec 22, 2007
Would make this again.
I have always wanted to try a recipelike this and always hesitant of how they would turn out. I tried this one today and they are very taste cookies,soft and flavorfull. I cant for friends and family to try, they will love.ty
A cookie baker in Oregon Dec 10, 2006
Would make this again.
Awsome and easy to make
Sandy in Kentucky Dec 7, 2006
Would make this again.
I loved this recipe! Great taste, cake like texture, easy to make. I got about 4 1/2 dozen cookies from this recipe.
A cookie baker in Vancouver, BC Dec 24, 2004
Would make this again.
This cookie tasted awesome! I had to use more than 1/2 cup of water as the mixture seemed too thick but it turned out okay. I also had trouble getting the dough off the spoon so the cookies ended up being huge, but nobody ever complains about cookies being too big. Goes well with Egg Nog (& Rum).
A cookie baker in Archdale, NC Dec 27, 2003
Would make this again.
I will make these again, but not as a Christmas cookie. Too much competition with the other cookies. They were good and brought back childhood memories. Tasted a lot like gingerbread. Would probably be good just dipping in whip cream.
