Soft Ginger Cookies
|Shortening||3⁄4 Cup (12 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs), packed|
|Molasses||1 Cup (16 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs), sifted|
|Cold water||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
Add brown sugar and cream well.
Beat in molasses.
Sift together flour, soda, ginger, cloves, cinnamon and salt and add to creamed mixture alternately with water.
Blend well and chill several hours or overnight.
Heat oven to 350 degrees.
Roll dough into a square 1/8 inch thick.
Sprinkle generously with sugar and cut into 2-inch squares with a knife.
Put on ungreased cookie sheet and bake about 10 minutes or until a light touch in the centre leaves almost no mark.
Cool on racks and store in a tin box with a tight lid.