Gingernut Cookies

by Carol Sexton

Servings: 6 dozen

INGREDIENTS

3 cups sifted flour
1/2 tsp. ginger
1/2 cup sugar
1/2 cup dark molasses
1/2 tsp. soda
1 egg, beaten
1/2 tsp. salt
1/2 cup raisins
1 tsp. cinnamon
1/2 cup melted shortening
1/2 tsp. cloves
Colored sprinkles

INSTRUCTIONS

Sift dry ingredients. Add molasses and shortening to beaten egg. Add raisins to flour mixture. Add liquid to dry ingredients and stir with spoon, then knead by hand until well blended. Roll dough into pieces the size of large marbles.

Roll in colored sprinkles, place on ungreased baking sheet and bake in moderate oven (350°F) for 10-12 minutes. Will keep 4 weeks.

CHEF COMMENTS

Another recipe from my childhood, ginger nuts have always been a part of our Christmas cookie entourage. I have no idea where this recipe originally came from, but I do know that my grandmother made them, my mother still makes them, I make them and my kids have all learned to make them.

Tagged: cookies, desserts, gingercookies add tags

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