These old fashioned spice cookies were made with brown sugar, molasses, cinnamon, cloves, and ginger for a soft, warmly spiced cookie perfect for cooler weather and holiday baking. Handwritten recipes like this were often passed from kitchen to kitchen, with little personal notes added over time, like the reminder on this card to “Do not over bake.”
Sift together:
2 & 1/4 cups flour
1 & 1/2 tsp soda
1/2 tsp cloves
1 & 1/2 tsps cinnamon
1 tsp ginger
(I use 2 scant tsp. pumpkin pie spice
and scant tsp. ginger)
1/2 tsp salt
Cream together:
3/4 cup shortening
1 cup brown sugar
Add 1 beaten egg
1/4 cup light molasses.
Mix with dry ingredients.
Chill at least 1 hr
Make into small balls.
Roll in sugar – sprinkle with water.
350° oven.
Do not over bake.
Used by Cressa 4/28/70