Viewing post #61189 by daylily
|This recipe came from the father of my best friend growing up in high school, Julie Blair. Mr. Blair was a wonderful, and gourmet cook. He is the one that awakened in me the desire to learn to cook and bake. I would go to my friend Julie's house, and he would spend the afternoon with us, teaching us how to make all sorts of good things. I learned some unusual things from him too - such as putting a scoop of vanilla ice cream into homemade hot chocolate instead of marshmallow. Not sure what made me remember that - I have not done it in years and years. He was such a great father. He adopted my friend and her twin brother, Timm when they were tiny infants. He was also the one to give me the nickname "Jules" so when talking to Julie and I, or calling us, we knew which Juli(e) he was talking to. These were Timm's favorites.
These are a favorite of a friend who is a daylily hybridizer. He named the daylily "FESTIVE GINGERBREADS" after these tasty treats.
350 degrees, approx 8 minutes (takes 12 in my oven on an insulated sheet using parchment paper)
3/4 cup shortening
1 cup granulated sugar
1 egg, beaten
1/4 cup dark molasses
2 cups flour
2 teas. baking soda
3/4 teas. salt
1 teas. cloves
1 teas. cinnamon
1/2 teas. ginger
1/3 to 1/2 cup granulated sugar for rolling dough in before baking
Cream shortening, add sugar. Add egg and then molasses. Sift dry ingredients together and gradually add them to the batter. Refrigerate dough overnight. Preheat oven to 350. Roll dough into small balls, approx. 1". Roll in granulated sugar. Bake on parchment until just done... best if not over baked. 8 to 10 minutes depending on oven.
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