Baker's Ginger Snaps (TAC)

Boil all together the following ingredients:  Two cups of brown sugar, two cups of cooking molasses, one cup of shortening, which should be part butter, one large tablespoonful of ginger, one tablespoonful of ground cinnamon, and one teaspoonful of cloves; remove from fire and let cool. In the meantime sift four cup of flour and stir part of it into the above mixture. Now dissolve a teaspoonful of soda in a tablespoonful of warm water and beat this into the mixture, stir in the remainder of the flour, and make stiff enough to roll into long rolls about once inch in diameter, and curt of from the end in 1/2 inch pieces. Place them on well buttered tins, giving plenty of room to spread. Bake in a moderate oven. Let cool before taking out of the tins.

NOTE: I was missing the part of the page that mentioned the amount of cloves, but since it's a strong spice I wrote in 1 tsp. If you think that is too much make it half a tsp. Did you notice there are no eggs in this recipe?

Gwladys Jones Welsh Cookies

4 Cups Flour

1 tsp Nutmeg

1/4 tsp baking soda

2 tsp baking powder

1 tsp Salt

1 and 1/2 Cups Sugar

1 Cup Currents

2 Eggs beaten

1/2 cup milk

1 Cup Shortening

Sift dry ingredients- Except sugar,
Cut in shortening like making pie dough.
ADD:
Sugar and currents and mix.
THEN ADD:
Milk and eggs, and form into a ball.
Roll dough 1/4" thick. Cook on moderate griddle until brown on both sides.
Coat with sugar before cooling on rack.

NOTE: This is a real Welsh Recipe from Great Grandpa Jones side of the family.

Soft Chocolate Chip Cookies

These cookies are delicious, but they don't age well, perhaps from the margarine added? Eat them up right away- within a week. If not freeze them until you do. I got this recipe from my employer. I have a batch of this cookie dough sitting in my fridge right now.

SOFT CHOCOLATE CHIP COOKIES

2/3 Cup stick Margarine softened

2/3 Cup Crisco

1 Cup Sugar

1 Cup Brown Sugar

2 eggs

2 tsp vanilla

3 and 3/4 Cups Flour

1 tsp Baking Soda

1 tsp Salt

12 oz. bag Chocolate Chips.

Cream the fats, sugars, eggs and vanilla with a hand mixer. Stir together the dry ingredients and add them to the fat/sugar mixture 1/2 at a time. Now mix well and then add the chocolate chips last. Refrigerate at least an hour or even overnight before baking at 375 degrees for 8 minutes. Do NOT use an airbake pan as it affects the way the cookie spreads out! (I know this may sound crazy, but it's true!)

Margie's Shortbread Cookies

1 Pound Salted Butter softened

1 Cup Sugar

4.5 Cups Flour

(I would add a tsp vanilla)

Cream butter and sugar stir in flour. Roll out to 1/4 " thick then cut out shapes. Bake at 325 degrees for 20-25 minutes.

Lavender Cookies

1/2 Cup Butter softened

1/2 Cup Sugar

1 large Egg

1 TB fresh or dried Lavender

1 Cup Unbleached Flour

1 tsp baking powder, (I'm gonna use baking soda)LB

Preheat oven to 350 degrees.

Mix flour and baking powder or baking soda in a small bowl and set aside.

In a bowl cream butter and sugar until light and fluffy. Add the egg and the lavender, stirring well.

Slowly stir in the flour and baking powder, combining well. Drop by tablespoonfuls onto a lightly oil sprayed baking sheet. (I will use Pampered Chef's smallest cookie scoop and I use air bake pans) LB

Bake 15-20 minutes or until golden brown. Remove and cool on a wire rack. Makes two dozen.

*Untried recipe.

Soft Ginger Cookies- Grandma French

6 to 8 Cups of Flour

1 Cup Sugar

1 Cup Crisco

1 Egg beaten

2 Cups Molasses

2 TB Vinegar

4 tsp Baking Soda

1 tsp Salt

1 and 1/2 tsp Cinnamon

2 TB Ginger

1/4 tsp Nutmeg

1 Cup Boiling Water

Cream Crisco and sugar.
Mix four, spices and salt in a separate bowl.
Add egg to Crisco mixture and beat well. Add Molasses and vinegar and mix well before adding the dry ingredients.

Lastly add baking soda dissolved in boiling water. Add more flour if necessary. Chill and roll into balls, and pat into cakes.

Bake 8-10 minutes at 350 degrees on greased cookie sheets.

NOTE: I know this seems to be a strange way to make a cookie. I guess the water is still boiling hot when you add it to the dough mixture. When Mom was growing up this was her favorite cookie.

Peanut Butter Cookies

1 Cup Peanut Butter

1 Cup Cricso

1 Cup Sugar

1 Cup Brown Sugar packed

2 Eggs beaten

2 & 1/2 Cups Flour

1 & 1/2 tsp Baking Soda

1/2 tsp Salt. (optional)

DIRECTIONS

Mix sugars with fats and eggs until smooth.

Mix flour, b. soda and salt together before adding to the peanut butter mixture. At this point you can refrigerate this dough for a few days if need be, as long as you wrap it in plastic wrap. Form into 1" balls. (I use the smallest Pampered Chef cookie scoop.)

Place dough balls on a lightly oil sprayed cookie sheet and flatten with a flour coated fork.

Bake 12 minutes at 375 degrees.

NOTE: This is my family's favorite cookie. Add a bag of chocolate chips to make this recipe even better! This is a double recipe from the Betty Crocker cookbook. I always omit the baking powder from all recipes, it's too bitter. Sometimes I add extra baking soda in it's place, but not with cookies.

THIS RECIPE MAKES ABOUT 80 COOKIES

Applesauce Cookies- Grandma French's Recipe

APPLESAUCE COOKIES

1 Cup Crisco

2 Cups Sugar

2 Beaten Eggs

2 Cups Applesauce

1 Cup Chopped Nuts

1/2 box Raisins

4 Cups Flour

1 tspn cinnamon

1 tsp nutmeg (I use 1/2 tsp)

1 tsp cloves (I use 1/2 tsp)

1 tspn salt (I use 1/2 tsp)

2 tsp baking soda

Cream sugar and Crisco.
Add eggs and applesauce- mix well.
Add nuts and raisins.
Mix dry ingredients and add to first mixture.
Chill overnight if possible so flavors mingle.
Drop by teaspoonfuls (I use small cookie scoop), on greased or oil sprayed baking sheets.
Bake at 350 to 375 degree oven for 10 minutes.

Omit nuts and or raisins if you want.

Note: Grandma French made these cookies in the 1970's as Christmas presents. She gave all us grandchildren a box on Christmas morning. (I LOVE eating the raw dough!)

Oatmeal Pecan Shortbread

I borrowed this from another blog. ALL THAT, AND SHE COOKS TOO. She borrowed it from another blog too! Haw haw

OATMEAL PECAN SHORTBREAD

2 cups flour
2/3 cup quick-cooking rolled oats
6 tablespoons sugar
1 cup butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 325 degrees.

Mix flour, sugar and oats.
Cut in butter. I use my hands. it is messy, but that way I get a good mix.
Mix in pecans.
Mix until it resembles fine crumbs and starts to hold together.
Form mixture into a ball.
On floured surface, roll dough out to about 1/4 to 1/2 inch thickness.
Cut into rounds (or whatever shape you fancy). I used 1.5 inch scalloped circles.
Place 1 inch apart on ungreased baking sheet.
Bake 20 to 25 minutes or until bottoms just start to brown.