Ginger Ice-Box Cookies

I love ginger cookies, especially homemade ones. You can jazz these up a bit with some Ginger chips. (Ok, so I would eat the ginger chips while making these but if you have self-control…really yummy) Any molasses will do in my opinion, though I have to admit a fondness for retro molasses favorite Brer Rabbit Blackstrap Molasses.

In case you are unfamiliar with refrigerator cookies…these are the vintage precursors to today’s ready to bake cookies…except SO MUCH BETTER. No weird chemical taste, nice ingredients and well, delicious.

4 cups all-purpose flour
1 teaspoon soda
2½ teaspoons ginger
½ teaspoon salt
1 cup shortening (part butter)
1 cup sugar
½ cup sorghum molasses
2 egg, unbeaten

Sift flour, measure and resift 3 times with soda, ginger and salt. Cream shortening, blend in sugar, add sorghum and eggs, and beat vigorously until smooth and fluffy. Then add flour mixture and stir until thoroughly combined. Pack into a refrigerator freezing tray lined with waxed paper and chill until very firm; or shape in roll and wrap before chilling. Do not freeze. When ready to bake, slice â…›-inch thick, place on buttered cookie sheet, and bake in a moderate oven. (400° F.) for 10 minutes, or until nicely browned. The dough may be kept in the refrigerator for several days, if well wrapped and sliced and baked as cookies are needed. Makes about 6½ dozen cookies. The Modern Family Cookbook

Comments

  1. I have this recipe! These cookies are good! You also don’t have to roll them out unless you feel like it. Just chill & pinch off dough to make little balls. Then flatten with a fork.

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