Baking cookies

As I sit here going through old recipes that have been handed down - I thought it would be nice to share one of my family's recipes that is well over 85 years old. I do not know where it came from originally - why? Because it has accurate measurements - and that is something you don't find in my family. I come from a long line of "eye ballers" - always cooking and baking by look, feel, touch, etc.

Old-Fashioned Soft Molasses Cookies

Original recipe:

Cream until light and fluffy:
1 c. sugar
1 c. lard (yes - lard! But you can use shortening)

Add: 1 c. molasses - mix well

In separate bowl, combine:
2 c. flour sifted with
1 t. ginger
2 t. soda
½ t. cloves
¼ t. salt

Add dry ingredients alternately with 1 c. cold water to creamed mixture; blend well.  Add up to 1 - 1 ½ c. additional flour to make a dough stiff enough to handle.  Roll in walnut-sized pieces; dip in sugar; bake in moderate oven for 8 to 10  minutes.


And how about if I share one from one of my Canadian relatives -

not everyone likes molasses cookies - but I have never found anyone who doesn't like a good sugar cookie -


Sugar Cookies

In large bowl, whisk:
2  1/4 cups sifted, enriched   flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt

In separate bowl, cream until light and fluffy:
1 cup granulated sugar
1/2 cup shortening

Add:
2 eggs
1 teaspoon vanilla
2 tablespoons grated orange or   lemon rind

Gradually add dry ingredients. 

Chill 2 - 3 hours.

Preheat oven to 375* F.  Roll and cut.  Use ungreased baking sheets.  Place 2-inches apart on sheet - bake 10 to 12 minutes or until done.

Decorate as desired.



A hot cup of tea and a few homemade cookies will satisfy anyone's sweet tooth!