Ingredients Jump to Instructions ↓

  1. 3/4 cup vegetable shortening

  2. 1-1/4 cups firmly packed brown sugar

  3. 2 cups molasses

  4. 1 Tablespoon baking soda

  5. 1 Tablespoon ground cinnamon

  6. 1 Tablespoon ground ginger

  7. 1 Tablespoon ground cloves

  8. 1/2 teaspoon salt

  9. 4-1/2 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a large saucepan over medium heat, combine vegetable shortening, brown sugar, molasses , baking soda, cinnamon , ginger , cloves, and salt. Heat until warm, mashing out any lumps. Remove from heat, and while still warm, stir in flour. Cover and refrigerate overnight.

  2. Preheat oven to 375 degrees F. Lightly grease cookie sheets. When ready to bake, take what you need out of the refrigerator. (Unused dough may be stored in the refrigerator as long as a month. In fact, cookies are better if dough has "mellowed" for awhile.) Roll dough on a lightly floured surface, using as little flour as possible. Also flour rolling pin. Roll dough out paper thin and cut into desired shapes with cookie cutters. Place onto prepared cookie sheets.

  3. Bake 5 to 6 minutes or until light brown. After removing cookies from oven, with a clean soft cloth lightly brush off any excess flour. Let cool on cookie sheet and remove when you can handle them comfortably. Store in airtight containers.

  4. Yield: Many!

  5. Recipe Source: What's Cooking America by Linda Stradley and Andra Cook (Falcon Publishing Company)

  6. Reprinted with permission.


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