Crisp Ginger Cookies
Crisp Ginger Cookies (Grandma Esther Pabst):
1/2 c. shortening
1 c. sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
1/2 tsp soda
1/2 tsp ginger
1/4 tsp salt
1/2 tsp vanilla
1/4 tsp cinnamon
1/8 tsp nutmeg
Blend all ingredients. Make into roll & place in refrigerator over night. Cut in thin slices. Sprinkle with sugar & bake. 375 (degree oven)
These molasses ginger cookies were a treat to make and they did not last long in my house. I substituted a vegan vegetable “spread” for the shortening. I also substituted the flour with a measure-for-measure gluten free flour. The mixture seemed very dry until everything combined. The mixing bowl had hardly any batter on it because it was so contained when I lifted it out and smoothed it into a roll-shape, wrapped it in wax paper and let it cool overnight in the fridge.
I cut some cookie slices - just a pan full - baked them for about 8 minutes. After cooling they were crisp - but only a few of them made it that long because they were so good.
My son cut another pan full later in the day to bake and give to a friend (since the first batch was totally gone). In total we made 3 large pans full. You can put them pretty close together on the pan and fit quite a few. We will be making these again soon. I think I’ll double it next time!
Such a simple and tasty recipe.
I will leave you with this sweet family photo of my great grandma Esther Pabst (in the middle) with my grandpa when he was a little boy.
Left to Right in the back: Ida (Ingrid) Johnson (mother of Esther O. Pabst), Esther (Johnson) Pabst, Nels Peder Johnson (Ida’s father); Robert Pabst (Esther’s son) is in front :)
This is my grandfather, my great grandmother, my great-great grandmother and my great-great-great grandfather!
